Vegetarian Minestrone

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Base Type
Preparation Time
Serving Size
Refresh / Double it
8 Gal  
Source Description
Last Modified

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

For Macaroni:
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.