Genoese Vegetable Soup Recipe

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Ingredients

Count

Nutrition

3673

Calories

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Ingredients:

Serving

3/4 lb dried lima beans (see notes )
1 leek (about 1 1/4 in. wide )
1/4 lb thin- sliced pancetta, finely chopped
about 12 tbsp 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 lb green beans, ends and strings removed, rinsed , and cut into 1/2-inch pieces
1/2 lb zucchini, ends trimmed, rinsed, and cut into 1/2-inch chunks
pesto alla genovese
salt and pepper

Directions:

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.
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.
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.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3673 Kcal (15378 kJ)
Calories from fat	1957.31 Kcal
		% Daily Value*
Total Fat	217.48g	335%
Cholesterol	90.7mg	30%
Sodium	2496.66mg	104%
Potassium	9592.97mg	204%
Total Carbs	340.66g	114%
Sugars	63.38g	254%
Dietary Fiber	102.4g	410%
Protein	117.56g	235%
Vitamin C	317.6mg	529%
Vitamin A	1.7mg	57%
Iron	213mg	1183%
Calcium	885.4mg	89%

Amount Per 100 g
Calories	171.85 Kcal (720 kJ)
Calories from fat	91.58 Kcal
		% Daily Value*
Total Fat	10.18g	335%
Cholesterol	4.24mg	30%
Sodium	116.81mg	104%
Potassium	448.84mg	204%
Total Carbs	15.94g	114%
Sugars	2.97g	254%
Dietary Fiber	4.79g	410%
Protein	5.5g	235%
Vitamin C	14.9mg	529%
Vitamin A	0.1mg	57%
Iron	10mg	1183%
Calcium	41.4mg	89%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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