JWU College of Culinary Arts

½ gallon

Serving Size
8 ounces

Recipe ID

US standard
Pancetta or bacon, cut into ¼-inch pieces
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
Whole peeled tomato (canned), chopped
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, lightly brown the pancetta/bacon in olive oil along with the leek, onion, carrot, celery, garlic and parsley until aromatic. Season with salt and pepper.
  3. Add the stock and bring to a simmer.
  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.