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Minestroni
1 Min Read
Diane Ridge
YIELD: 20 gallons
3 cups olive oil
3 lbs. fresh onions, diced
1 1/2 lbs. fresh leeks, sliced
12 oz. fresh fennel bulb, sliced
3 lbs. fresh carrots, diced
1 1/2 lbs. celery, diced
3 Tbsps. garlic, chopped
6 cans diced tomatoes
3 lbs. green cabbage, shredded
1 1/2 lbs. fresh spinach, cleaned
1 lb. fresh green bell peppers, diced
1 cup dried whole oregano
1/2 cup fresh basil, sliced
1 oz. fresh rosemary
4 each bay leaves
1 oz. ground black pepper
2 lbs. mushroom (vegetarian) or vegetable chicken soup base, prepared according to manufacturer's directions, using 5 gals. of water 4 lbs. elbow macaroni
2 #10 cans garbanzo beans
3 #10 cans kidney beans
2 #10 cans great northern beans
3 cans V-8 juice (46 oz.)
16 Tbsps. fresh Italian parsley, chopped
Salt and pepper, to taste
Heat oil until very hot.
Add onions, leeks, fennel, carrots, celery and garlic. Heat until translucent.
Add tomatoes, cabbage, spinach, peppers, and spices.
Add stock. Simmer until vegetables are tender, add pasta, do not overcook.
Add chickpeas, kidney beans, and great northern beans. Add V-8. Simmer until all ingredients are tender.
Season with salt and pepper. Garnish with parsley.
Recipe from Robin Margolin, Associate Director UMC Food Service, University of Colorado at Boulder, CO.
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