6 Gallon Veg Broth 3 Pound Carrots 3 Pound Celery 3 Pound Yellow Onion 4 Ounce Garlic 3 Tablespoon Oregano, dried 3 Tablespoon Basil, dried 3 Pound Green Beans 3 Pound Yellow Squash 3 Pound Zucchini 1 No. 10 Can Cannellini Beans, canned 2 No. 10 Can Diced Tomatoes in Juice 3 Pound Macaroni Pasta
Bring salted water to a boil, add pasta and cook to al dente( about 4 mins) drain and toss with oil, cool on a sheet pan. Once properly cooled transfer to a 2 gal container, label and wrap for pack out.
Heat Tilt Skillet to 350 degrees, bring Canola oil to a simmer. Add Celery, onion, carrots and garlic and cook until slightly tender, about 3-5 minutes.
Add Veggie stock, green beans, zucchini, squash, seasonings, and canned tomatoes to tilt skillet. Turn heat to 300 and simmer for 30-45 minutes. Season with salt and pepper. Before removing from tilt add in drained cannellini beans.
Transfer to 2" hotel pans to cool, store in 2 gal containers once properly cooled. Label and wrap for pack out.