Instructions

Place your biggest pot on the stove; turn heat to medium and fry:

• 2-3 tbsp. olive oil,
• 1 large cooking onion (diced).

 When the onion is tender, add:

• ½ lb. chopped bacon or extra-lean ground beef,
• 2-3 cloves garlic (minced),
• 1 tbsp. salt, 1 tsp. black pepper, and ½ tbsp. basil.

 When beef is browned, add the following chopped vegetables:

• 4 cups cabbage (Savoy or regular),
• 4 cups Swiss chard,
• 3 celery stalks,
• 3 peeled carrots,
• 2 peeled potatoes,
• 2 medium zucchini (ends cut off),
• 2 cups green beans (ends snapped off),
• 2 cups fresh or frozen peas.

(You need at least the cabbage or the Swiss chard and four of the other vegetables.)

Then add:

• 1 (19 oz.) can lima beans (drained and rinsed),
• a splash of white wine or a little water.

Cook for 15 minutes with the lid on. Then add:

• 2 (28 oz.) cans plum tomatoes, either blended or hand-squashed,
• 8 or more cups chicken stock (make sure the vegetables are covered).

Turn up heat to bring to a boil. When boiling, turn heat down, cover, and simmer for around 45 minutes (when the carrots are cooked, it's done). Take what broth you need and either freeze or refrigerate the rest (it will keep for 3-4 days in the fridge).

Cook large soup noodles (e.g., tubetti, shells) or rice in salted water. When they’re three-quarters cooked, put most of the water into a side bowl. Add broth to noodles and let the noodles and broth cook together until the noodles are ready. If the soup looks too thick, add back some reserve water from the side bowl. Top with grated Parmesan cheese.