Gardener’s Catchall Minestrone
Oil, for greasing the sauté pan
1 pound ground beef
1/2 medium onion, not chopped
1 bay leaf
1/2 cup fresh parsley leaves
1/4 cup chopped celery leaves
2 teaspoons salt
1/4 cup olive oil
1/4 pound bacon, chopped
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
8 ounces sweet Italian sausage, cut crosswise into 1/2 inch rounds
4 carrots, scraped and finely chopped
4 medium potatoes, cut into 1/4 inch dice
4 medium zucchini, cut into 1/4 inch dice
6 ounces Randall Great Northern Beans, drained and rinsed
1 small head cabbage, preferably savoy, cored and finely shredded (about 1 pound)
1 small bunch escarole, finely shredded
1 cup uncooked orzo pasta, anellini rings, or partially cooked rice
1 48-ounce jar Randall Mixed Beans, drained and rinsed
1/4 teaspoon cayenne
Lightly grease a large sauté pan and brown the beef, stirring with a fork to crumble the meat, about 5 minutes. Add the unchopped onion, bay leaf, parsley leaves, celery leaves, 1 teaspoon of the salt, and 6 cups of water. Bring to a boil, reduce the heat, and simmer for 30 minutes. Drain into a large bowl, reserving the liquid for broth and discarding the solid ingredients.
Meanwhile, heat the 1/4 cup olive oil in a large soup pot. Add the bacon, chopped onion, celery, and garlic and sauté until all the ingredients are wilted, about 8 minutes. Add the sausage, carrots, potatoes, zucchini, Randall Beans, cabbage, escarole, and reserved broth. Bring to a boil, reduce the heat, and simmer for 30 minutes, or until the vegetables are soft.
Add the pasta and 2 to 3 cups more water if necessary so there is enough liquid to cover the ingredients well. Bring to a boil, then simmer for 5 minutes more, until the pasta is done.
Stir in the remaining teaspoon of the salt and cayenne and serve right away.