ZUPPA DI VERDURE CON FAGIOLI

Ingredients	Quantity
Leeks, washed and sliced	10 oz.
Extra virgin olive oil	2 oz.
Cauliflower flourets	10 oz.
Brown onion, chopped	6 oz.
Carmelina Brands® Whole Peeled Tomatoes	1 lb.
Celery, sliced	5 oz.
Carrots, cut in small cubes	5 oz.
Potato, peeled and cubed	2 each
Green beans, chopped	6 oz.
Broccoli flourets	10 oz.
Vegetable stock	1 1/2 qt.
White cabbage, julienned	1 lb.
Swiss chard	1 lb.
Carmelina Brands® Cannellini Beans	2 lbs.
Kosher salt and black pepper	to taste
Toasted Italian country bread, sliced	10 each
Parmesan cheese	2 oz.

Method & Formula

In a large pan, gently heat the oil, following with onions. Cook the onions until translucent. Add tomato, celery, potato, leeks, green beans, cauliflower, and broccoli. Add the vegetable stock and bring to a boil. Add the cabbage and Swiss chard, check seasoning and simmer for 1 hour. Add the drained beans and finish cooking for 30 more minutes. Check the flavor and turn it off. Serve the soup hot, garnish with toasted bread, and sprinkle with fresh parmesan cheese.

Yield	Acceptable Pairings
15 servings