*  Exported from  MasterCook  *
 Recipe By     : Gourmet March 1993
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans & Peas                     Chowder, Soups & Stews
                 Gourmet Magazine                 To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         dried white beans -- 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 -- cut into 1/2-inch
                         -- dice
    1      rib           celery -- cut into 1/2-inch
                         -- dice
    3                    garlic cloves -- chopped fine
    2                    zucchini -- scrubbed and cut
                         -- into 1/2-inch dice
      1/4  pound         green beans -- trimmed and cut
                         -- into 1/2-inch
                         -- pieces
      1/2  pound         boiling potatoes
    4      cups          shredded green cabbage
      1/2  pound         kale -- rinsed drained
                         -- leaves chopped
    1      can           tomatoes -- chopped coarse and
                         -- drained well
                         -- (28-ounce)
    4 1/2  cups          chicken broth
 freshly grated Parmesan, garlic bruschetta, and dry-cured sausages as accompani
 In a large bowl let the white beans soak in enough water to cover them by 2 inc
 hes overnight or quick-soak them.  Drain the white beans, in a saucepan combine
  them with enough water to cover them by 2 inches, and simmer them, uncovered, 
 adding more water if necessary to keep them barely covered, for 45 minutes to 1
  hour, or until they are 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, unc
 In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, un
 til it is crisp and pale golden, add the onion, and cook the mixture, stirring,
  until the onion is softened.  Add the carrots, the celery, and the garlic and 
 cook the mixture, stirring, for 4 minutes.  Add the zucchini, the green beans, 
 and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stir
 ring, for 4 minutes.  Add the cabbage and the kale and cook the mixture, stirri
 ng, until the cabbage is wilted.  Add the tomatoes and the broth and simmer the
  soup, covered, for 1 hour.
 Drain the white beans, reserving the liquid, in a blender or food processor pur
 ee half of them with 1 cup of the reserved liquid, and stir the puree and the r
 emaining 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 it w
 ith salt and pepper.  The soup may be made 3 days in advance and kept covered a
 nd chilled.  Reheat the soup, thinning it with water as desired.  Serve the sou
 p with the Parmesan, the bruschetta, and the sausages.
 Makes about 10 cups, serving 6 to 8.
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