TWENTY VEGETABLE SOUP
List of Ingredients
3 cups dried white beans
8 cups water
2 tbls fresh rosemary, chopped
2 tbls fresh basil, chopped
2 tbls fresh parsley, chopped
6 plum tomatoes, quartered, with stems removed
2 tbls minced fresh garlic
2 small yellow onions diced
5 scallions, chopped
1 large carrot, peeled and sliced
4 celery ribs, sliced
2 cups halved and sliced zucchini
1 cup halved and yellow squash
2 large Idaho potatoes, pelled and diced
1 cup green beans, diced
1 cup white cabbage, sliced
1 cup Chinese cabbage, sliced
1 cup butternut or acorn squash, diced
1 cup shelled peas (fresh or frozen)
1/2 bunch asparagus, cut into 1 inch pieces
2 leeks sliced (tough outer leaves removed
1 turnip, peeled and diced
1 rutabaga, pelled and diced
2 cups broccoli flowerets
2 cups coarsely chopped spinach leaves
salt to taste
black pepper to taste
croutons
extra virgin olive oil
Recipe
Soak beans in water overnight. Drain and add 8 cups of water and rosemary, basil, and parsley. Bring to a boil, reduce heat and simmer one hour. Add tomato quarters and cook 10 minutes longer. Remove from heat and allow to cool slightly. Puree mixture ina blender or food processor. Thin puree with additional water if necessary.
Place puree in an 8 quart stock pot and return to simmer. Add all vegetables except sinach. Cook until vegetable sare "al dente" (cooked but still firm). Add spinach and cook one to two minutes longer. Add salt and pepper to taste. Serve with croutons and a drizzle of olive oil.
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