This comforting soup is packed with vegetables and pasta with a base of rich beef stock.

Martha Stewart Living, October 1999


Recipe Summary

Makes 4 1/2 quarts


Ingredient Checklist


Instructions Checklist
  • Heat the oil in a stockpot over medium heat. Add the onions, garlic, celery, carrots, parsnip, turnip, potato, and tomatoes. Season with the savory, salt, and pepper. Cook, stirring occasionally, until the vegetables begin to soften and brown slightly, about 30 minutes. Add the bay leaves, sherry, and stock, then bring the mixture to a boil. Reduce heat to simmer, and cook the mixture, partially covered, until vegetables are tender, about 45 minutes.

  • Meanwhile, fill a medium saucepan with water. Add salt. Cook the noodles in the saucepan, just until they are al dente, about 4 minutes. Strain the noodles well under cool running water. Shake out any excess water.

  • About 10 minutes before serving, add zucchini, cabbage, and green beans to the stock. Stir the spinach into the pot, add the noodles, and cook until spinach is wilted. Serve hot.

Cook's Notes

Leave out any vegetables that you don't like, but remember that the yield will be lower.


Can use 5 fourteen-ounce cans beef stock instead of Homemade Beef Stock.