The Lunchbox is the new clutch

Yeah, yeah, we all love the mid-day break to run out and check the soup specials and get our fountain soda. But we love Vampire Weekend too. And this year, we're gonna have to choose one. So dig out the pots (and take the shoes out of them), and spend an hour Sunday night cooking up this tasty concoction. It's so damn good, you'll think about opening up a little soup stand on the side.

BEST MINESTRONE SOUP EVER

1 PAK OF GREAT NORTHERN BEANS
2 CANS CARBONZO BEANS
8 CUPS BEEF BROTH
6 CUPS SHREDDED CABBAGE
4 MEDIUM CARROTS, CHOPPED
4 CELERY STOCKS, CHOPPED
2 LARGE CANS DICED TOMATOES
½ PAK OF CUT GREEN BEANS + ½ PAK OF SWEET PEAS (FROZEN)
4 CLOVE OF GARLIC
1 LARGE ONION
SALT AND PEPPER
2 TABLESPOON OF ITALAIN SEASONING
2 TABLESPOON OF FRESH BASIL
3 LBS HAMBURGER MEAT (SAUTAED WITH GARLIC AND ONION, COOKED AND DRAINED)
2 CUPS OF DE CECCO #83. GNOCCHETTI SARDI PASTA
(OF SMALL PASTA IF YOU CAN NOT FIND THIS)


RINSE GREAT NORTHERN BEANS IN VERY LARGE POT (OR USE 2 POTS, OR DIVIDE RECIPE IN ½) COMBINE BEANS AND 8 CUPS OF WATER, BRING TO A BOIL, REUCE HEAT AND SIMMER FOR 2 MINUTES. REMOVE FROM HEAT AND LET STAND FOR 1 HR. (DO NOT DRAIN) ADD 8 CUPS OF BEEF BROTH (SWANSONS) BRING TO A BOIL, AND THEN SIMMER FOR 75 MINUTES. THEN ADD CARROTS AND CELERY AND CABBAGE. COOK FOR 15 MINUTES THEN ADD PEAS, BEANS, TOMATOES, CANNED CARBONZO BEANS, AND COOKED BEEF. SIMMER FOR 45 MIN MORE. ADD SEASONING TOWARD THE END OF THE PROCESS TO KEEP THE SEASONING FOR DISAPATING DURING COOKING.

THEN ADD PASTA FOR 12 MINUTES
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