JWU College of Culinary Arts

½ gallon

Serving Size
8 ounces

Recipe ID

US standard
Pancetta or bacon, rind removed, cut into ¼-inch dice
¼ pound
Olive oil
1 - 2 tablespoons
Leek, white part only, wash, sliced ¼-inch thick, wash again
2 ounces
Onion, peeled, cut Macédoine (see Chef Notes)
4 ounces
Carrots, wash, peel, wash again, cut Macédoine (see Chef Notes)
4 ounces
Celery stalks, washed, cut Macédoine
2 ounces
Garlic cloves, minced (see Chef Notes)
2 each
Parsley, wash, dried, chopped (see Chef Notes)
1 tablespoon
Kosher salt
To taste
Black pepper, freshly ground
To taste
Vegetable stock
3 quarts
Chef's potatoes, washed, peeled, cut Parmentier (see Chef Notes)
4 ounces
Savoy cabbage, chiffonade
3 ounces
Cauliflower, small florets
4 ounces
Green beans, washed, trimmed, cut into ½-inch slices
4 ounces
Zucchini, washed, cut Macédoine
4 ounces
Tomato concasse
4 ounces
Spinach, washed, dried, cut chiffonade
1½ ounces
Cannellini beans (12 oz. can), drained
6 ounces
Basil leaves, cut chiffonade
3 each
Parmesan, shredded
To taste
  1. Gather all the ingredients and equipment.
  2. In a large stockpot, cook the pancetta/bacon in the olive oil over medium low heat until fully rendered. Remove pancetta and reserve for later.
  3. To the remaining fat, add the leeks, onion, carrot, celery and garlic. Increase the heat to medium and cook until fragrant, about 8 - 10 minutes. Season with salt and pepper.
  4. Immediately, add the potatoes and cabbage. Simmer for 10 minutes.
  5. Then, add the cauliflower, green beans, zucchini and tomatoes. Simmer for 5 - 8 more minutes or until potatoes and vegetables are tender.
  6. Finally, add the cannellini beans, spinach, and basil. Simmer an additional 5 - 10 minutes.
  7. Adjust seasoning and serve with cheese.