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"Twice-Boiled" Vegetable Soup With White Beans

6 faves
Nutrition per serving    (USDA % daily values)
CAL
237
FAT
61%
CHOL
4%
SOD
9%

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Ingredients for 10 servings

2/3 cup dried Great Northern beans

10 tablespoons extra-virgin olive oil

2 tablespoons chopped red onion

2 tablespoons chopped fresh parsley

1 tablespoon tomato paste

1 large russet potato, peeled, sliced

2 large carrots, peeled, sliced

2 zucchini, sliced

1 red onion, sliced

1 bunch kale or Swiss chard, stems and ribs removed, leaves sliced

4 ounces savoy cabbage, thinly sliced

4 ounces green beans, chopped

1 celery stalk, thinly sliced

1 4-ounce slice pancetta or bacon

10 cups (or more) canned low-salt chicken broth

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