• This recipe makes a VERY LARGE portion. Feel free to halve it or add extras of these ingredients to tailor to your tastes.
• Heat generous drizzle of olive oil in 8 quart stockpot over medium heat.
  1 Drizzle Olive Oil
• Dice onion & celery. Add to pot, mix well.
  1 Medium Yellow Onion, 4 Ribs Celery
• Add minced garlic and cook down a couple minutes.
  2 tbsp Minced Garlic
• Dice zucchini, add to pot. Add shredded carrots, mix well.
  1 Large Zucchini, 1 Bag Shredded Carrots, 10 oz bag
• Drain and roughly chop green beans and add to pot.
  2 Cans Cut Green Beans (15 oz)
• Drain and rinse cannellini beans, then add to pot.
  2 Cans Cannellini Beans (15 oz)
• Add diced tomatoes.
  1 Can Italian Diced Tomatoes (Large, 28 oz)
• Chop cabbage and add to pot.
  ½ Head Green Cabbage
• Add vegetable broth and spices. Add more vegetable broth as desired to reach the consistency you want.
  2 Containers Vegetable Broth Carton (32 oz ea), 2 tbsp Italian Seasoning, 2 tsp Salt, 1 tsp Black Pepper
• Mix well, cover, reduce heat to simmer, and cook for about an hour.

Separately Prepare

• Prepare preferred noodles according to package and set aside.
  Ditalini Noodles

Optionally Recommended

• Separately prepare preferred meat-less crumbles according to package and set aside.
  Meatless Crumbles

Serve With:

• Nutritional yeast, salt & pepper, and pair it with a crusty bread or saltines.
  Nutritional Yeast, Salt & Pepper, Crusty Baguette Bread, Saltine Crackers