Note: This is a double batch and will easily feed 35-40 people.
3 Cups Chopped Onions
12-15 Cloves Garlic, finely chopped
3 Cups Chopped Carrots
3 Cups Chopped Celery
1/2 Head Green Cabbage, cut into coarse chunks
2 28 oz. cans of chopped tomatoes
2 cans stewed tomatoes
2 cans pureed tomatoes
½ can tomato paste
4 containers vegetable broth
3 cups Northern white beans, cooked
4 Tbsp. Worcestershire sauce
4 Tbsp. Basil
2 Tbsp. Oregano
2 Tbsp. ground Thyme
2 Tbsp. dried Rosemary
4 whole Bay Leaves
Salt & Pepper to taste
1 to 2 Tbsp. Red Pepper flakes
You can also add meat or shrimp to make the soup a little more robust.
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The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.