Ingredients

For Soup

• 3 tbsp olive oil
• 2-3 cloves garlic, minced
• 1 large Spanish onion, diced
• 2 ribs celery, diced
• 4 large carrots, sliced
• 3 cups diced white cabbage
• 2 cans garbanzo beans (15 or 16 oz each), divided
• 15 or 16 oz can cannellini beans
• 15 or 16 oz can kidney beans
• 28 oz can crushed tomatoes
• 28 oz can stewed or peeled tomatoes (San Marzano suggested)
• 10 cups chicken stock (vegetable stock can be substituted)
• 2 cups tomato juice
• 2-3 bay leaves
• 2 tsp dried oregano
• salt & pepper
• 2 tsp dried basil
• 2 zucchini, diced
• 2 summer squash, diced
• 1 lb fresh green beans, snipped
• 3 cups fresh spinach
• ¼ cup chopped parsley leaves
• ¼ cup chopped basil leaves
• 1 tbsp balsamic vinegar or reduction

For Pasta

• 1 cup ditalini or small ridged pasta, cooked according to package directions
• ice water
• olive oil
• chopped parsley leaves

Serving Suggestions

• Parmigiano Reggiano, grated
• crusty bread or breadsticks

How-to