3 Tbsp olive oil

2 large onions, large-dice

4 ribs celery, large-dice

3 large carrots, large-dice

1 yellow bell pepper, large-dice

1 red bell pepper, large-dice

1 cup green cabbage chiffonade (Thin strips or shreds of vegetables)

4 cloves garlic, minced

1 pound tomatoes, canned diced

2 quarts chicken stock

1 cup canelli beans

1 cup ditalini pasta or other small pasta, cooked

1 cup spinach chiffonade, packed

1 Tbsp Kosher salt

1 tsp fresh ground pepper

1 Tbsp ground thyme

1 Tbsp Worcestershire sauce

1 tsp dried basil

1 tsp dried oregano

1. Sauté onions, carrots, celery, peppers, cabbage and garlic in oil until translucent
2. Add the tomatoes and stock
3. Bring to a simmer. Add seasonings
4. Add beans, spinach and pasta. Simmer soup until all ingredients are hot
5. Garnish with parmesan cheese and serve

Copyright 2006 Artisan Cooking School. All Rights Reserved.
Powered by: BigDomainHost