"This is the best Minestrone Soup EVER! The Kale is an essential ingredient! The recipe comes from The Gourmet Cookbook. Can be prepared up to three days in avance"

Original is 8 servings

Metric US

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Step by Step Method

Step 1

Place beans in a large bowl and pour in enough cold water to cover, plus two inches, and refrigerate for at least 8 hours.

Step 2

Drain and transfer to 3 quart heavy saucepan, add cold water to cover by 2 inches and bring to a boil.

Step 3

Reduce heat and simmer, uncovered until tender, about 50 minutes (add more water if necessary to keep them covered in water).

Step 4

Add salt and simmer for 5 additional minutes.

Step 5

Remove from heat and let beans stand, uncovered.

Step 6

Peel potatoes and cut into 3/4 inch cubes; place in bowl and cover with cold water.

Step 7

Heat oil large heavy pot over moderate heat.

Step 8

Add pancetta and cook, stirring until crisp and pale golden brown, 4 to 5 minutes.

Step 9

Add onion and cook, stirring, until softened, 4 to 5 minutes.

Step 10

Add carrots, celery and garlic and cook, stirring, for 4 minutes.

Step 11

Drain potatoes well and add to pot along with the zucchini and green beans; cook stirring for 4 minutes.

Step 12

Add cabbage and kale and cook until cabbage is wilted, about 5 minutes.

Step 13

Add drained tomatoes and stock and bring to a simmer.

Step 14

Cover and reduce heat; simmer for 1 hour.

Step 15

Drain beans, reserving liquid Puree half of the beans with 1 cup of the reserved liquid in a blender or food processor. Stir pureed beans into the soup.