Worker's Farmhouse Soup

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• 1 cup dried cannellini beans, picked over (6 oz.)
• 4 quarts water
• kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, cut into 1-inch dice (8 oz.)
• 1 head cauliflower, core removed, florets chopped (1 1/2 lb.)
• 1 head broccoli, stems removed, florets chopped (1 1/2 lb.)
• 1 bunch swiss chard, trimmed and chopped (12 oz.)
• 1 large carrot, cut into 1-inch dice
• 2 celery, stalks chopped
• 8 ounces green beans, trimmed and cut in half
• 8 ounces green peas (fresh or frozen)
• 4 ounces cremini mushrooms
• 8 ounces potatoes, peeled and cut into 1-inch dice
• 2 fresh rosemary sprigs, leaves chopped
• 1 bay leaf
• 1 large chicken, cut into 8 pieces
• 1 cup dry wine
• 2 cups canned crushed italian plum tomatoes, preferably san marzano
• 4 quarts chicken stock (or 3 quarts canned low-sodium chicken broth plus 4 cups water)
• freshly ground black pepper
• 2 tablespoons lightly toasted pine nuts
• 1 garlic clove
• 2 bunches fresh basil, leaves only
• 1/2 cup extra virgin olive oil
• 3 tablespoons freshly grated parmigiano-reggiano cheese
• 2 tablespoons freshly grated pecornio romano cheese
• kosher salt
• freshly grated parmigiano-reggiano cheese, for serving
• extra-virgin olive oil, for drizzling

Recipe

• 1 soup: place the beans in a big pot and cover with water; let soak at room temperature for at least 3 hours, or up to 12 hours; drain and rinse well.
• 2 place the beans in a 6- to 8-quart stockpot, add the 4 quarts water and 1 teaspoon salt; bring to a boil.
• 3 decrease heat and cook at a gentle simmer until the beans are tender, 1 to 1 1/4 hours; drain and set aside.
• 4 place an 8- to 10-quart stockpot over med-high heat, and when it is hot, add the olive oil.
• 5 add in the onions and garlic; saute until soft and golden, 5-7 minutes.
• 6 add in the vegetables, herbs, and chicken; stir well.
• 7 add the wine, tomatoes, and chicken stock and bring to a boil.
• 8 decrease heat to low and gently simmer until all the vegetables are soft, about 1 hour.
• 9 if the liquid evaporates too quickly, add 1/2 cup water at a time, but do not add any water during the last 30 minutes or the soup will not be as rich; season with salt and pepper.
• 10 while the soup is simmering, make the pesto--place the pine nuts, garlic, and basil in a food processor and process until well chopped.
• 11 while the machine is running, drizzle in the oil and process until thick, scraping down the sides of the bowl as needed.
• 12 add the cheeses and pulse until combined; transfer to a small bowl and season with salt to taste.
• 13 cover with plastic wrap and refrigerate.
• 14 to serve, ladle the soup into bowls, being sure to divide the chicken pieces equally.
• 15 place a dollop of pesto in the center of each bowl.
• 16 garnish with grated cheese and drizzle with oil.