Minestrone Soup (Large Family/Freezer Recipe)

Makes 25 servings

Source: Theicn

1 1/2 gallons Water
1 lb. 9 oz. Whole-grain elbow macaroni
1/4 cup Canola oil
1/2 cup Water
3/4 cup Fresh onions, diced
2 1/3 cups Fresh carrots, diced
1 cup Fresh cabbage, minced
3/4 cup Fresh celery, chopped
2 cups Fresh spinach, chopped
3/4 cup Fresh zucchini, chopped
4 tea. beef base powder
1 quart Water
8 oz. Canned tomato paste
1/2 tea. Ground black pepper
1 Tab. Onion powder
4 tea. Garlic powder
2 1/2 tea. Salt
1/2 tea. Dried marjoram*

1/2 tea. Dried oregano*
1/2 tea. Dried parsley*
1 tea. Ancho chili powder

30-34 oz. (1/2 #10 can) Canned great northern beans, drained OR 2 lbs. Dry great northern beans, cooked

*Or 1 1/2 tea. Italian seasoning

To cook macaroni:

• Heat water to a rolling boil.
• Slowly add macaroni.
• Stir constantly until water boils again. 
• Cook about 8-10 minutes or until al dente or according to package directions
• Stir occasionally. DO NOT OVERCOOK. 
• Drain well. Set aside by pouring cooked macaroni into a half steam table pan (12¾” x 10½” x 2”). Pour olive oil over macaroni and toss.

To make Soup:

• In a large stock pot, add water, onions, carrots, cabbage, celery, spinach and zucchini. Simmer uncovered over medium-high heat for 15 minutes or until tender.
• Add beef base, water, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, ancho chili powder, and parsley. Simmer uncovered over medium-high heat for 30 minutes.
• Add beans. Simmer uncovered over medium-high heat for 20 minutes.
• Serve ½ cup macaroni in each soup bowl. Serve only 8½ oz of minestrone soup over macaroni.