1 pound dry white beans
2 tablespoons olive oil
10 ounces onion, diced
2 garlic cloves, minced
1 pound celery, diced
12 ounces carrot, diced
1 pound zucchini, diced
10 ounces green beans, cut in 1/2-inch (1.25-cm) pieces
1 pound cabbage, diced
5 quarts vegetable stock
1 pound tomato concassé
12 ounces tomato paste, low-sodium
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh chervil, chopped
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
4 ounces elbow macaroni, cooked
parmesan cheese, grated, as needed for garnish (optional)
Servings: 42
1. Soak the beans in cold water overnight, then drain.
2. Cover the beans with water and simmer until tender, about 40 minutes. Reserve the beans.
3. Sauté the onions in the oil. Add the garlic, celery and carrots and cook for 3 minutes.
4. Add the remaining vegetables (except the tomatoes), one type at a time, cooking each briefly.
5. Add the stock, tomatoes and tomato paste. Cover and simmer for 2 1/2 to 3 hours.
6. Stir in the chopped herbs and season to taste with salt and pepper.
7. Add the drained beans and cooked macaroni.
8. Bring the soup to a simmer and simmer 15 minutes. Serve in warm bowls, garnished with Parmesan.
Yield: 2 gallons (8 liters)
2 tablespoons olive oil
10 ounces onion, diced
2 garlic cloves, minced
1 pound celery, diced
12 ounces carrot, diced
1 pound zucchini, diced
10 ounces green beans, cut in 1/2-inch (1.25-cm) pieces
1 pound cabbage, diced
5 quarts vegetable stock
1 pound tomato concassé
12 ounces tomato paste, low-sodium
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh chervil, chopped
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
4 ounces elbow macaroni, cooked
parmesan cheese, grated, as needed for garnish (optional)
Servings: 42
1. Soak the beans in cold water overnight, then drain.
2. Cover the beans with water and simmer until tender, about 40 minutes. Reserve the beans.
3. Sauté the onions in the oil. Add the garlic, celery and carrots and cook for 3 minutes.
4. Add the remaining vegetables (except the tomatoes), one type at a time, cooking each briefly.
5. Add the stock, tomatoes and tomato paste. Cover and simmer for 2 1/2 to 3 hours.
6. Stir in the chopped herbs and season to taste with salt and pepper.
7. Add the drained beans and cooked macaroni.
8. Bring the soup to a simmer and simmer 15 minutes. Serve in warm bowls, garnished with Parmesan.
Yield: 2 gallons (8 liters)
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