Genoese Vegetable Soup

3/4 pound dried lima beans (see notes)

1 leek (about 1 1/4 in. wide)

1/4 pound thin-sliced pancetta, finely chopped

About 12 tablespoons extra-virgin olive oil

1 cup chopped onion

1 cup chopped celery

1/3 cup finely chopped Italian parsley

1 can (49 1/2 oz.) fat-skimmed chicken broth

1 can (28 oz.) diced tomatoes with Italian seasonings

1 Yukon Gold or other thin-skinned potato (1/2 lb.), scrubbed, peeled, and cut into 1/2-inch chunks

2 carrots (6 oz. total), rinsed, peeled, and cut into 1/2-inch chunks

3 cups finely shredded cabbage (7 to 8 oz.)

3 cups thinly sliced Swiss chard (7 to 8 oz.)

1/3 pound green beans, ends and strings removed, rinsed, and cut into 1/2-inch pieces

1/2 pound zucchini, ends trimmed, rinsed, and cut into 1/2-inch chunks

Pesto alla genovese

Salt and pepper

Step 1

Sort lima beans, discarding debris. Rinse beans, put in a 3- to 4-quart pan, and add 1 1/2 quarts water. Bring to a boil over high heat; remove from heat and let stand at least 1 hour or overnight. Drain beans, add 1 1/2 quarts water, and bring to a boil over high heat. Cover, reduce heat, and simmer, stirring occasionally, until beans are tender to bite, about 20 minutes. Drain beans; reserve liquid.

Step 2

Meanwhile, trim and discard stem end and tough green top from leek; peel off and discard tough outer layer. Cut leek in half lengthwise and hold under cold running water, flipping layers to rinse well. Thinly slice crosswise.

Step 3

In an 8- to 10-quart pan over medium heat, frequently stir pancetta in 2 tablespoons olive oil just until limp, about 2 minutes. Add leek, onion, celery, and parsley; stir often over medium-high heat until vegetables begin to brown, 10 to 15 minutes.

Step 4

To pan, add 2 1/2 cups reserved bean-cooking liquid (save remainder for other uses or discard), drained beans, broth, tomatoes with juice, potatoes, and carrots. Bring to a boil over high heat; cover, reduce heat, and simmer, stirring occasionally, about 10 minutes.

Step 5

Add cabbage, Swiss chard, green beans, and zucchini; cover and simmer, stirring occasionally, until all vegetables are very tender to bite, 20 to 25 minutes longer.

Step 6

Ladle soup equally into bowls; spoon 1 tablespoon olive oil and about 1/2 tablespoon pesto alla genovese into each portion. Serve with remaining pesto and salt and pepper to add to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 331Calories from Fat 71

% Daily Value *
Total Fat 26g40%

Saturated Fat 5.4g27%
Cholesterol 9.6mg4%
Sodium 287mg12%
Total Carbohydrate 18g6%

Dietary Fiber 3.8g16%
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Genoese Vegetable Soup