Let's start with the ingredients so you can get your mise' en place working. I adapted the recipe from Ruth Reichl's Gourmet cookbook.
- 1-14 oz. can of great northern beans
- 1/2 lb of new or boiling potatoes
- 1/3 cup olive oil
- 1/4 lb bacon or pancetta...or 1/2 a pound, if you are a pork fiend
- 1 large onion diced
- 1 large carrot 1/4" cube
- 2 zucchini, about 1 lb. total, 1/4-1/2" cube
- 1/4 lb green beans cut into 1/2" pieces
- 4 cups shredded Savoy cabbage....basically one small head
- 1/2 lb of dark kale trimmed and chopped
- 1 can of chopped tomatoes, approximately 30 oz., drained
- 6 cups of chicken broth
- black pepper to taste
- shredded parm for topping
Here's most of the mise'. Remember to make cut everything down to the size you want it to be on the spoon. I would have probably cut my zucchini a little finer....So you start by heating the oil in a big pot. Let it shimmer, then add your pork of choice. Saute until just browned.
After an hour, pure 1/2 the white beans and the liquid from the can in a food processor, then add the the pureed and unpureed beans to the soup.
If you try it leave me a message and let me know how it goes!