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)
• 1/2 butternut squash, peeled and diced
• 1 bunch broccoli rabe, trimmed and cut in small pieces
• 1 cup shelled or frozen peas
• 1/2 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
• 1/2 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