Directions:
- Place Great Northern beans in large saucepan. Add enough cold water to cover beans by 3 inches; let soak overnight. Drain. Return to saucepan. Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour. Drain. Puree 1 cup beans in processor. Set aside pureed beans and whole beans. Heat 4 tablespoons oil in heavy large pot over medium heat. Add chopped onion and parsley; sauté 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; sauté 3 minutes. Add 10 cups chicken broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight.
- Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.75 Kcal (1196 kJ) | ||
| Calories from fat | 194.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.56g | 33% | |
|---|---|---|---|
| Cholesterol | 12.07mg | 4% | |
| Sodium | 798.08mg | 33% | |
| Potassium | 461.62mg | 10% | |
| Total Carbs | 16.04g | 5% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 8.2g | 16% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 6% | |
| Calcium | 56.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 80.87 Kcal (339 kJ) | ||
| Calories from fat | 54.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 33% | |
|---|---|---|---|
| Cholesterol | 3.42mg | 4% | |
| Sodium | 225.87mg | 33% | |
| Potassium | 130.64mg | 10% | |
| Total Carbs | 4.54g | 5% | |
| Sugars | 0.72g | 10% | |
| Dietary Fiber | 1.25g | 18% | |
| Protein | 2.32g | 16% | |
| Vitamin C | 3.1mg | 18% | |
| Iron | 0.3mg | 6% | |
| Calcium | 16mg | 6% | |
* 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.
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