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Ingredientes
- 3/4 lb dry lima beans (see comments)
- 1 x leek - (abt 1 1/4" wide)
- 1/4 lb thin-sliced pancetta finely minced
- 12 Tbsp. extra-virgin extra virgin olive oil - (about)
- 1 c. minced onion
- 1 c. minced celery
- 1/3 c. finely-minced Italian parsley
- 1 can fat-skimmed chicken broth - (49 1/2 ounce)
- 1 can diced tomatoes with Italian seasonings (28 ounce)
- 1 x Yukon Gold or possibly other thin-skinned potato scrubbed, peeled, and cut into 1/2" chunks - (1/2 lb)
- 2 x carrots - (6 ounce total) rinsed, peeled, and cut into 1/2" chunks
- 3 c. finely-shredded cabbage - (7 to 8 ounce)
- 3 c. thinly-sliced Swiss chard - (7 to 8 ounce)
- 1/3 lb green beans ends and strings removed, rinsed, and cut into 1/2" pcs
- 1/2 lb zucchini ends trimmed, rinsed, and cut into 1/2" chunks Pesto Alla Genovese (see recipe) Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Sort lima beans, discarding debris. Rinse beans, put in a 3- to 4-qt pan, and add in 1 1/2 qts water. Bring to a boil over high heat; remove from heat and let stand at least 1 hour or possibly overnight.
- Drain beans, add in 1 1/2 qts water, and bring to a boil over high heat. Cover, reduce heat, and simmer, stirring occasionally, till beans are tender to bite, about 20 min. Drain beans; reserve liquid.
- Meanwhile, trim and throw away stem end and tough green top from leek; peel off and throw away tough outer layer. Cut leek in half lengthwise and hold under cool running water, flipping layers to rinse well. Thinly slice crosswise.
- In an 8- to 10-qt pan over medium heat, frequently stir pancetta in 2 Tbsp. extra virgin olive oil just till limp, about 2 min. Add in leek, onion, celery, and parsley; stir often over medium-high heat till vegetables begin to brown, 10 to 15 min.
- To pan, add in 2 1/2 c. reserved bean-cooking liquid (save remainder for other uses or possibly throw away), liquid removed beans, broth, tomatoes with juice, potatoes, and carrots. Bring to a boil over high heat; cover, reduce heat, and simmer, stirring occasionally, about 10 min.
- Add in cabbage, Swiss chard, green beans, and zucchini; cover and simmer, stirring occasionally, till all vegetables are very tender to bite, 20 to 25 min longer.
- Ladle soup equally into bowls; spoon 1 Tbsp. extra virgin olive oil and about 1/2 Tbsp. pesto alla genovese into each portion. Serve with remaining pesto and salt and pepper to add in to taste.
- This recipe yields 10 to 12 servings.
- Comments: If making up to 2 days ahead, cover and chill; reheat to serve. For a quick start, omit dry lima beans and step 1. In step 5, use 2 cans (15 ounces each) butter (lima) beans, rinsed and liquid removed, and add in 2 1/2 c. more broth. If making pesto up to 2 days ahead, cover airtight and chill; stir before using. Or possibly buy 1 c. pesto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 10 servings | |
| Calories 281 | |
| Calories from Fat 146 | 52% |
| Total Fat 16.56g | 21% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 55mg | 2% |
| Potassium 755mg | 22% |
| Total Carbs 26.89g | 7% |
| Dietary Fiber 8.0g | 27% |
| Sugars 5.49g | 4% |
| Protein 8.16g | 13% |
