Ten Vegetable Minestrone

Yield: 100 Servings

One 3/4-cup serving provides:

Vegetable: 1/2 cup

Whole Grain: 1/4 serving

3/4 cup Oil, olive or canola

3/4 cup Garlic, minced

2 qt 1/2 cup Onions, yellow, chopped

1 qt 1 1/4 cups Carrots, cut into small dice

1 qt 2 2/3 cups Celery, cut into small dice

1 1/2 cups Tomato paste

1 tbsp 1 tsp Oregano, dried

1 tbsp 1 tsp Basil, dried

2 tbsp Table salt

2 tsp Black pepper, ground

1 qt 1 1/2 cups Zucchini, chopped

2 qt 1 3/4 cups Savoy cabbage, coarsley chopped

3 qt 1 1/4 cups Tomatoes, canned, diced

1 qt Cannellini beans , canned, rinsed and drained before measuring

1 qt Kidney beans, canned, rinsed and drained before measuring

3 each Bay leaves

2 gal Water

1 qt 2 1/2 cups Whole wheat pasta (elbows, orzo, ditalini, or similar small shapes)

1 qt Green beans , frozen or canned, drained, rinsed, cut into small pieces

1 cup Parsley, fresh, flat-leaf, chopped

1 cup Parmesan cheese, grated

Heat the oil in a large soup pot over medium heat.
Add the garlic and onions to the oil and stir to coat. Cover the pot and cook, stirring occasionally, until very tender with a sweet aroma, about 12 minutes.
Add the carrots and celery and continue to cook, covered, until tender, about 10 minutes. Stir occasionally and reduce the heat if necessary to avoid scorching the vegetables.
Add the tomato paste, oregano, basil, salt, and pepper and stir to combine. Cook for 2 to 3 minutes.
Add the zucchini, cabbage, tomatoes (along with their juices), cannellini and kidney beans, bay leaf, water and the pasta. Stir to combine, bring to a simmer and cook, partially covered, until the pasta is tender and the soup is flavorful and lightly thickened, about 18 to 20 minutes. Remove and discard the bay leaf.
Add the green beans and parsley and continue to simmer just until they are very hot, another 3 to 4 minutes.
Stir the Parmesan into the soup just before serving it, if using.

Source: Jeremy West, Greeley-Evans Weld County School District 6