MINESTRONE SOUP FOR THE SOUP KITCHEN ENJOY DAN:

             MINESTRONE SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

3 tablespoons olive oil

6 onions, chopped

3 zucchini, chopped

8 celery stalks, chopped

8 carrots, chopped

6 garlic cloves, minced

22 cups vegetable broth

5 cups dried pinto beans

4 cups mixed dry beans

1 (40 Oz) can green beans

1 pound potatoes, peeled and diced

1 (40 Oz) can diced tomatoes

1 head cabbage, chopped

1 pound potatoes, peeled and cubed

5 teaspoons EACH dried oregano, basil and salt

1 teaspoon dried thyme

3 cups egg noodles

DIRECTIONS:

1.   Soak the beans in a stock pot with enough water to cover.

2.   Next day drain water and add beans to a stock-pot with enough of water to cover by 2-inches.

3.   Bring a boil; cover add salt and simmer for up to 2 hours.

4.   In another stock-pot add oil and when sizzling.

5.   Add onion and sauté for 5 minutes.

6.   Add celery, carrots, and garlic, sauté, stirring for 4 minutes.

7.   Add zucchini, green beans and the potatoes and cook 3-4 more minutes.

8.   Add the cabbage, and cook until the cabbage is welted.

9.   Add tomatoes, herbs and remaining broth and simmer for 1-hour.

10.                Drain the beans, reserving the liquid; in a blender puree half the beans with 1 cup of the reserved liquid.

11.                Stir in the pureed beans, remaining beans and pasta.

12.                Simmer for 30 minutes, uncovered.

13.                Season with salt and pepper.

ENJOY DAN:                    BON-APPETITE!!