30-Vegetable Soup

Ingredients

• 1pound small dried white beans (cannellini or Great Northern)
• 8cups water
• 2tablespoons fresh sage, or use 2 teaspoons each in dried form
• 2tablespoons fresh rosemary, or use 2 teaspoons in dried form
• 2tablespoons fresh thyme, or use 2 teaspoons in dried form
• 2tablespoons fresh basil, or use 2 teaspoons in dried form
• 2tablespoons fresh parsley, or use 2 teaspoons in dried form
• 6plum tomatoes, stems removed and cut in quarters
• 2tablespoons minced garlic
• 1small yellow onion, diced
• 1small white onion, diced
• 1small red onion, diced
• 5scallions, chopped
• 1large carrot, sliced
• 2ribs celery, sliced
• 1small celery root, diced
• 1bulb fennel, cored and sliced
• 1zucchini, sliced in half and cut across in half-moons
• 1yellow squash, cut in half lengthwise and then across in half-moons
• 1Yukon gold potato, peeled and diced
• 1Idaho potato, peeled and diced
• 1cup green beans, cut in small pieces
• 1cup green cabbage, cut in slivers
• 1cup Chinese cabbage, cut in slivers
• 1cup black cabbage (cavalo nero) cut in slivers (optional)
• ½butternut squash, peeled and diced
• 1bunch broccoli rabe, trimmed and cut in small pieces
• 1cup shelled or frozen peas
• ½bunch asparagus, trimmed and cut in 1-inch pieces
• 1large artichoke, choke and tough leaves discarded, heart and tender, leaves slivered
• 1bunch kale, cleaned, trimmed and chopped
• 2leeks, washed well and sliced
• 1turnip, peeled and diced
• ½head broccoli, cut in flowerettes
• 2cups washed spinach leaves, chopped
• 2cups washed swiss chard leaves, chopped
• 1cup washed red chard leaves, chopped
• Fine sea salt to taste
• Freshly ground black pepper to taste
• Red pepper flakes
• Extra-virgin olive oil