Vegetarian 15-Bean Soup

• 1. A package containing 15 beans and 20 portions of soup mix (flavor packet was thrown away).

• 1 ½. Teaspoons. Baking soda.

• ¼. Cup. Extra virgin olive oil and other resources for spraying.

• 2. Finely chopped yellow onions of medium size, dispensed in 2 12 cups.

• 3. Medium carrots, sliced in half and cut into 1 /2 inch pieces (1 /2 cups) by cutting crosswise.

• 2. Cut into 1 /2 inches by cross-cutting and garnished with Medium celery stalks.

• 1 ½. Teaspoons. Kosher salt, divided.

• 8. Finely chopped garlic cloves, roughly 2 12 tablespoons.

• 1. Tablespoon. Freshly chopped rosemary and additional garnishments.

• ¾. Teaspoon. Crushed red pepper.

• ¼. Cup. Red wine vinegar.

• 1. The can holds 28 ounces of plum tomatoes that are hand-crushed and reserved for use.

• 3. Garlic and Parmesan cheese rinds in 1 ounce serving.

• Divided vegetable stock, which can be made up of 10 to 11 cups as required.

• 1. Finely chopped, Small head steak, 6 cups in size.

1. In a large bowl or container, combine beans, water, and baking soda. Cover and allow to remain at room temperature for 12 hours. Beans must be drained and rinsed according to the method.

2. Heat oil in a large pot or Dutch oven over medium Heat. To coat the onions, carrots, celery, and 1 /2 teaspoon of the salt, rub it with oil and mix. Cover and simmer for approximately 6 minutes, stirring frequently, until the onions turn soft. Cover and cook for 12 minutes, stirring occasionally, until the onion mixture turns brown on medium heat, then repeat the cooking process. Add garlic, rosemary, and crushed red pepper to the mixture; simmer for approximately 2 minutes until the garlic is softened, stirring frequently. Add vinegar and simmer, stirring frequently, for approximately 2 minutes until the vinegar is reduced to a thick consistency. Combine drained beans, tomatoes, Parmesan rinds, stock, and 1 teaspoon of salt to heat. Heat over high heat until the desired temperature is reached. Lower the temperature to medium-low and simmer until beans are tender, taking a break from stirring occasionally, for 1 hour, 45 minutes to 2 hours. Examine soup for approximately 1 hour and 15 minutes. If beans are not fully coated, add the remaining 1 cup stock. Remove heat from the room and allow to cool completely for 15 minutes.

3. Uncover soup. Eliminate and discard Parmesan leaves, and top with escarole. Simmer soup until the escarole is completely tender, about 1 minute. Divide soup into 6 bowls and Divide each one equally among them. Put more oil in and serve with grated Parmesan cheese and extra rosemary.

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