Minestrone Soup

A staple of our Thanksgiving tradition is the Zanelli’s Minestrone soup. Although this is not Mrs. Z’s recipe, I added it in just to pay homage!

ingredients

1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed
1/2 teaspoon salt
1/4 pound pancetta or sliced lean bacon, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot, diced
1 rib of celery, diced
3 garlic cloves, chopped fine
2 zucchini, diced
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/2 pound boiling potatoes
4 cups shredded green cabbage (preferably Savoy)
1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
a 28-ounce can tomatoes, chopped coarse and drained well
4 1/2 cups chicken broth

1
In a large bowl, let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans. In a saucepan combine them with enough water to cover by 2 in. and simmer them, uncovered, adding water if necessary to keep them covered, for 45 min. to 1 hour (or until tender). Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
2
In a heavy kettle, cook pancetta in oil over moderate heat, stirring, until crisp and golden. Add the onion, and cook mixture, stirring, until softened. Add the carrots, celery, and garlic. Cook mixture, stirring, for 4 minutes. Add zucchini, green beans, and potatoes, peeled and cut into 3/4-inch dice, and cook mixture for 4 minutes. Add the cabbage and kale and cook mixture, stirring, until cabbage is wilted. Add tomatoes and the broth and simmer, covered, for 1 hour.
3
Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season with salt and pepper. This soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired.