October 3, 2017


This popular soup is full of healthy vegetables and is easy to prepare for a large group.

This healthy and nutritious recipe has been tested by the FoodReach team and the ingredients scaled up so that you can easily prepare enough for 48 people.

Yield: 48 servings (1 cup)


  • 3 large onions
  • 1 medium (3 lb) cabbage
  • 2 lbs carrots
  • 1 bunch celery
  • 4 cloves garlic
  • 1/4 cup Canola oil or vegetable oil
  • 2 tbsp finely chopped parsley (optional)
  • 2 tsp dried basil leaves
  • 2 tsp dried marjoram leaves
  • 2 tsp dried oregano leaves
  • 1 tsp ground black pepper
  • 2 gal water or vegetable stock
  • 1 3/4 cups tomato paste
  • 1 can white kidney beans (cannellini) or red kidney beans, rinsed and drained
  • 1 lb whole-wheat macaroni
  • 2 tsp Kosher salt



  1. Trim and peel onions. Dice into 1/2 inch cubes. Set aside.
  2. Trim and core cabbage. Dice into 1/2 inch cubes. Set aside.
  3. Trim and peel carrots. Dice into 1/2 inch cubes. Set aside.
  4. Trim celery and zucchini. Dice into 1/2 inch cubes. Set aside.
  5. Trim, peel and mince garlic.
  6. In a large soup pot, heat oil over medium heat. Add the onions and garlic and cook, stirring occasionally for 5-10 minutes. Add the carrots and celery. Cook, stirring occasionally, for 10 minutes. Add the cabbage and zucchini and cook for 5 minutes. Stir in parsley, basil, marjoram, oregano and pepper. Cook for 1 minute more.
  7. Add broth (or water) and tomato paste. Bring to a boil. 
  8. Add kidney beans and stir to combine. Bring to a simmer and cook for 10 minutes.
  9. Return the soup to a boil. Stir in salt. Lower the heat to keep the soup warm while you prepare the macaroni.
  10. Cook macaroni according to package instructions. Add the cooked macaroni to the soup and keep warm until ready to serve.

This recipe was adapted from the Whole Grains Council New School Cuisine Cookbook and has been tested by a team from FoodReach.


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