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Yield: generous 6 quarts, serving 12 to 16
Ingredients:
2 tablespoons olive oil
4 slices bacon or pancetta, diced
1 large leek, white and light green parts only, split in half and rinsed very well under running water, thinly sliced
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped yellow bell peppers
1 cup chopped red bell peppers
2 tablespoons minced garlic
12 cups reduced-sodium chicken broth
6 cups water
2 (28-ounce) cans whole tomatoes, drained and chopped
1 cup dried Great Northern beans, picked over and soaked overnight or 2 (15-ounce) cans white beans, drained and rinsed
1 cup chopped carrots
1 cup chopped parsnips
1 head cauliflower, broken into small florets
1 Parmesan cheese rind, about 5 x 2 inches
2 teaspoons dried basil leaves, or 2 tablespoons minced fresh basil
2 teaspoons salt, or to taste
3/4 teaspoon crushed red pepper
2 cups cubed zucchini
2 cups cubed yellow squash
2 cups cubed potatoes
4 cups packed fresh spinach, cabbage, or kale, washed, dried, and coarsely chopped
Finely grated Parmesan cheese, for serving, optional
Method:
In a large saucepan, heat the olive oil over medium-high heat. Add the bacon and cook until golden and crispy, 2 to 4 minutes. Add the leek, onion, and celery and sauté until soft, about 4 minutes. Add the peppers and garlic and cook until soft, 2 to 3 minutes. Add the chicken broth, water, tomatoes, soaked beans, carrots, cauliflower, parsnips, cheese rind, basil, salt, and crushed red pepper. (If you are using canned beans, add them in step 5 along with the spinach.) Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes. Add the zucchini, yellow squash, and potatoes. Return to a simmer and cook for 45 minutes. If your soup gets too thick before serving, you may need to add a bit more water or chicken broth. Add the spinach (and canned beans, if using) and cook until veggies are of the desired consistency and flavors have come together, 15 to 20 minutes longer. Remove the cheese rind with a slotted spoon, and serve, garnished with grated Parmesan if desired.
This recipe was featured on the Plan Ahead Meals Episode of Emeril Green.
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