2 stalks celery
2 tbsp fresh chopped Italian parsley
1 12 oz. can V8 juice
1 can crushed tomatoes
6 cups chicken stock
3 cups beef stock
1 cup dry white wine
3 carrots, 1/4 inch slice
2 medium Idaho potatoes, 1/2 inch dice
1 chopped leek (white plus 1 inch green)
5 chopped plum tomatoes
2 cups finely sliced cabbage
1 green & 1 yellow squash, 1/4 inch slice
2 cups Italian green beans*
1 cup corn*
1 cup small red beans*
1 cup small white beans*
1 cup garbanzos*
1 coarsely chopped green pepper
2 coarsely chopped onions
5 cloves garlic, finely minced
2 tbsp lightly salted butter
Salt and fresh ground pepper to taste
1 tsp dried oregano
1 tsp dried basil
crushed red pepper to taste (optional)
1 qt cooked pasta (small shells or elbows)
grated Parmesan or Romano cheese
*Canned or frozen may be substituted
1. Melt butter in large soup pot. When melted, add minced garlic and let saute for a minute, then add leek, onion, green pepper & carrot. simmer covered for 10 or 15 minutes to wilt vegetables.
2. Add tomatoes, potatoes, celery, cabbage, squash, stock, & V8. bring to a boil, stirring occasionally.
3. Add red & white beans, corn, green beans and garbanzos, and bring to a slow boil again. Add salt, pepper, oregano, basil, red pepper, wine and parsley. Let simmer for 1/2 hour.
4. in a separate pot bring 2 qt water to a boil. cook pasta til almost done (do not overcook, it will continue to soften in the soup). Drain pasta thoroughly and add to soup. Serve with Italian bread and garnish with grated cheese and chopped parsley.