COOKING FOR A CROWD - MINESTRONE SOUP
1 pound bacon, diced
12 ounces chopped onions
2 cloves minced garlic
2 gallons Beef Stock
2 bay leaves
1 teaspoon black pepper
12 ounces cabbage, chopped
12 ounces fresh carrots, diced
12 ounces raw potatoes, chopped
12 ounces celery, chopped
3 ounces fresh spinach, chopped
12 ounces canned cut green beans
2 pounds canned tomatoes, diced
28 ounces canned red beans
2 ounces long spaghetti
3 ounces all-purpose flour
1 cup cold water
1/4 cup parsley, chopped
Fry bacon until crisp. Drain.
SautÃ© onion and garlic in a little bacon fat until tender. Place, with bacon, in a large kettle.
Add stock and seasonings. Heat to boiling.
Add vegetables and spaghetti. Simmer 45 minutes.
Make a smooth paste of the flour and water. Stir into soup. Cook 10 minutes longer.
Add parsley just before serving.
Yield: 3 gallons
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
1 1/2 oz (3/4 cup) dehydrated onions may be substituted for fresh onions.