"Twice-Boiled" Vegetable Soup with White Beans

Ingredients

• 2 large carrots peeled sliced
• 1  celery stalks thinly sliced
• 0.7 cup great northern beans dried
• 2 tablespoons parsley fresh chopped
• 4 ounces green beans chopped
• 10 cups chicken broth canned ()
• 10 tablespoons olive oil extra virgin extra-virgin
• 4 ounce pancetta 
• 1  onion red sliced
• 1 large baking potatoes peeled sliced
• 4 ounces savoy cabbage thinly sliced
• 1 bunch swiss chard sliced
• 1 tablespoon tomato paste 
• 2  zucchini sliced

Equipment

• bowl
• sauce pan
• ladle
• pot

Directions

1. Place Great Northern beans in large saucepan.
2. Add enough cold water to cover beans by 3 inches; let soak overnight.
3. Drain. Return to saucepan.
4. Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour.
5. Drain. Puree 1 cup beans in processor. Set aside pureed beans and whole beans.
6. Heat 4 tablespoons oil in heavy large pot over medium heat.
7. Add chopped onion and parsley; sauté 3 minutes. Stir in tomato paste.
8. Add remaining vegetables and pancetta; sauté 3 minutes.
9. Add 10 cups chicken broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight.
10. Bring soup to simmer.
11. Remove pancetta. Ladle soup into bowls.
12. Drizzle remaining oil over soup and serve.