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Recipe for Panacea Vegetable Soup

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Ingredients

3 leeks
3 tblspns extra-virgin olive oil
1 medium onion, coarsely chopped (1 ½ cups)
6 cloves garlic, coarsely chopped
2-1/2 quarts Vegetable Stock
2 cups canned tomatoes with juice, tomatoes crushed by hand
2 bay leaves
1/4 tspn dried oregano leaves
1/4 tspn dried thyme leaves
4 carrots, peeled and cut into ¼-inch pieces
1 small butternut squash, peeled and cut into 1/2-inch pieces
1 yellow squash, cut into ½-inch pieces
1 zucchini, cut into ½-inch pieces
4 ounces green beans, trimmed and cut into 1/2-inch pieces
1 cup (well-packed) spinach, rinsed and spun dry
1/4 small head green cabbage, shredded
1 can (15 ounces) cannelloni or red kidney beans, rinsed and drained
1 tspn red wine vinegar
1 tblspn unsalted butter
Coarse (kosher) salt
Freshly ground black pepper
Freshly grated Parmesan, for serving

Instructions

1. Trim away and discard all but 2 inches of the green part from the leeks. Split the leeks lengthwise and rinse them well under cold running water to remove the grit. Drain and cut into ¼-inch-thick slices.

2. Heat the oil in a very large stockpot over medium heat. Add the onion, garlic and leeks, reduce the heat to low, and sweat until the onions are translucent but not browned, 10 to 15 minutes.

3. Add the stock, tomatoes, bay leaves, oregano, and thyme, increase the heat to high, and bring to a boil. Then lower the heat to medium and simmer for 15 minutes. Add the carrots and simmer, uncovered , for 10 minutes. Add the butternut and yellow squashes, zucchini, and green beans and simmer, uncovered, for 15 minutes. Add the spinach, cabbage, and cannelloni beans and continue simmering, uncovered, for 10 minutes more. The shop should be thick with vegetables that are tender but still hold their shape.

4. Remove the pot from the heat and discard the bay leaves. Add the vinegar, butter, and salt and pepper to taste. Taste and adjust the seasonings, if necessary, before serving. Pass the Parmesan at the table.