Name: "Twice-Boiled" Vegetable Soup with White Beans
Yield: Makes 10 servings
Ingredients: 2/3 cup dried Great Northern beans; 10 tablespoons extra-virgin olive oil; 2 tablespoons chopped red onion; 2 tablespoons chopped fresh parsley; 1 tablespoon tomato paste; 1 large russet potato, peeled, sliced; 2 large carrots, peeled, sliced; 2 zucchini, sliced; 1 red onion, sliced; 1 bunch kale or Swiss chard, stems and ribs removed, leaves sliced; 4 ounces savoy cabbage, thinly sliced; 4 ounces green beans, chopped; 1 celery stalk, thinly sliced; 1 4-ounce slice pancetta or bacon; 10 cups (or more) canned low-salt chicken broth

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"Twice-Boiled" Vegetable Soup with White BeansBrian Leatart

Ribollita

In leaner times, this hearty soup provided a delicious way for Tuscans to use their leftovers: Ribollita means "reboiled," and the soup was always eaten two days in a row. Plus, it was poured into the bowl over a slice of stale bread, which we recommend that you do, too. Begin making it two days ahead, and don't leave out the final drizzle of olive oil.

Recipe notes

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