30-Vegetable Soup

Ingredients

• 1 pound small dried white beans (cannellini or Great Northern)

• 8 cups water

• 2 tablespoons fresh sage, or use 2 teaspoons each in dried form

• 2 tablespoons fresh rosemary, or use 2 teaspoons in dried form

• 2 tablespoons fresh thyme, or use 2 teaspoons in dried form

• 2 tablespoons fresh basil, or use 2 teaspoons in dried form

• 2 tablespoons fresh parsley, or use 2 teaspoons in dried form

• 6 plum tomatoes, stems removed and cut in quarters

• 2 tablespoons minced garlic

• 1 small yellow onion, diced

• 1 small white onion, diced

• 1 small red onion, diced

• 5 scallions, chopped

• 1 large carrot, sliced

• 2 ribs celery, sliced

• 1 small celery root, diced

• 1 bulb fennel, cored and sliced

• 1 zucchini, sliced in half and cut across in half-moons

• 1 yellow squash, cut in half lengthwise and then across in half-moons

• 1 Yukon gold potato, peeled and diced

• 1 Idaho potato, peeled and diced

• 1 cup green beans, cut in small pieces

• 1 cup green cabbage, cut in slivers

• 1 cup Chinese cabbage, cut in slivers

• 1 cup black cabbage (cavalo nero) cut in slivers (optional)

• ½ butternut squash, peeled and diced

• 1 bunch broccoli rabe, trimmed and cut in small pieces

• 1 cup shelled or frozen peas

• ½ bunch asparagus, trimmed and cut in 1-inch pieces

• 1 large artichoke, choke and tough leaves discarded, heart and tender, leaves slivered

• 1 bunch kale, cleaned, trimmed and chopped

• 2 leeks, washed well and sliced

• 1 turnip, peeled and diced

• ½ head broccoli, cut in flowerettes

• 2 cups washed spinach leaves, chopped

• 2 cups washed swiss chard leaves, chopped

• 1 cup washed red chard leaves, chopped

• Fine sea salt to taste

• Freshly ground black pepper to taste

• Red pepper flakes

• Extra-virgin olive oil