1 1/4 cups dried white
beans, picked over and rinsed
1/2 teaspoon salt
1/4 pound sliced lean
bacon, chopped
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, finely
chopped
2 zucchini, unpeeled and
cut into 1/2-inch dice
1/4 pound green beans,
trimmed and cut into 1/2-inch pieces
1/2 pound boiling potatoes,
peeled and cut into 3/4-inch dice
4 cups shredded green
cabbage
6 cups chopped kale leaves
1 (28-ounce) can tomatoes,
chopped coarse
4 1/2 cups chicken broth
Salt and freshly ground
black pepper to taste
Freshly grated Parmesan
cheese as accompaniment
In a large pot soak beans
in enough water to cover them by 2-inches overnight or
quick-soak them. Drain the water off beans in pot;
add enough water to cover them by 2-inches, and simmer,
uncovered, adding more water
if necessary to keep them barely covered, for 45 minutes to
1 hour, or until they are
tender. Add salt and simmer beans for 5 minutes. Remove pan from
the heat and let beans stand,
uncovered.
In another large pot cook
the bacon over medium heat, stirring, until it is crisp; add
onion and cook mixture,
stirring, until the onion is softened. Add carrots, celery and
garlic; cook mixture,
stirring, for 4 minutes. Add zucchini, green beans, and potatoes;
cook the mixture, stirring,
for 4 minutes. Add cabbage and kale; cook mixture, stirring,
until cabbage is wilted.
Add tomatoes and chicken broth; simmer soup, covered, for 1 hour.
Drain beans, reserving
the liquid. In a blender or food processor, purée half
of them with 1 cup
of the reserved liquid. Stir the purée and remaining beans
into soup. Simmer soup, uncovered,
for 15 minutes, thin it if desired with some of remaining reserved
liquid. Season with
salt and pepper.
