Minestrone

1/2 pound (about 1 1/4 cups) dried white beans
1/2 teaspoon salt
1/2 lb sliced lean bacon, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot, cut into 1/2-inch dice
1 rib of celery, cut into 1/2-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice
1/4 lb green beans, trimmed and cut into 1/2-inch pieces
1/2 lb boiling potatoes, pealed ¾ inch dice
4 cups shredded green cabbage
1/2 lb kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
28 oz can tomatoes, chopped coarse, drained well
4 1/2 cups chicken broth (preferably low-salt)
freshly grated Parmesan as accompaniments

TO PREPARE DRY WHITE BEANS
Soak beans overnight in water covering by 2” Drain beans, cover again with water, simmer uncovered in saucepan for 45 minutes to 1 hour, or until they are tender
Add salt and simmer beans for 5 minutes more
Remove from heat and let stand, uncovered

FOR SOUP
In a heavy kettle, cook bacon until crips
Add onion, sauté until soft
Add the carrots, the celery, and the garlic and cook for 4 minutes, stir occasionally
Add the zucchini, the green beans, and the potatoes, cook
Add the cabbage and the kale and cook 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
Purée half of beans with 1 cup of the reserved liquid,
Stir the purée and the remaining white beans into the soup
Simmer the soup, uncovered, for 15 minutes
Thin soup if desired with some of the remaining reserve liquid
Season it with salt and pepper, and parmesan
(may be made 3 days in advance)

Makes about 10 cups, serving 6 to 8.Gourmet, March 1993

*Lindsey Jensen Recipe