Genoese Vegetable Soup

Genoese Vegetable Soup

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Ingredients:

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

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