Recipe type: soups
  • ⅓ cup olive oil
  • 2 medium onions, chopped
  • 8-12 cloves fresh garlic, chopped
  • 1 bunch fresh basil, sliced into strips
  • 4 pounds cauliflower florets
  • 4 pounds broccoli florets
  • 2 pounds carrots, sliced
  • 1 pound green beans, sliced
  • ½ head cabbage, chopped into
  • 1- to 2-inch pieces
  • No. 3 can light kidney beans
  • No. 3 can garbanzo beans
  • 1 quart strong beef stock (to taste)
  • 1 quart strong chicken stock (to taste)
  • 1 pound ditalini pasta (short, straight tubes)
  • 12 tomatoes, diced
  • 40 ounces marinara sauce*
  • 3 gallons water (var.)
  1. In a 5-gallon stock pot, heat the olive oil, then sauté the onions until transparent.
  2. Add the garlic and sauté briefly, then add the basil and stir in.
  3. Mix in the cauliflower, broccoli, carrots, beans, and cabbage, and cook briefly.
  4. Add the stock and pasta, then add enough water to fill the stock pot 3 inches from the brim.
  5. Stir in the diced tomatoes and marinara sauce.
  6. Allow the soup to simmer about an hour, or until vegetables are cooked.
  7. *Pagoto notes that his marinara sauce includes salt, pepper, Italian seasonings and other spices, so he doesn't add other seasonings. If you prefer, substitute seasonings instead of sauce.