In last Sunday's Table for Eight column, the amount of tomatoes was omitted from the Comforting-End-of-Party soup. The recipe calls for a 14- or 16-ounce can of peeled plum tomatoes, with their juices. COMFORTING END-OF-PARTY SOUP (8 servings) 15-ounce can red kidney beans 15-ounce can great northern beans 1 bay leaf 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 2 whole cloves 1/4 cup olive oil 2 medium onions, minced 2 cloves garlic, minced 10 cups chicken broth 14- or 16-ounce can peeled plum tomatoes with their juices 2 stalks celery, cleaned and sliced thin horizontally 2 large carrots, peeled and cut into a 3-by- 1/4-inch julienne 2 tablespoons salt 1 1/2 teaspoons freshly ground white pepper 1/3 cup rice 6 large inside cabbage leaves, rolled and sliced thin into a chiffonade 1/2 cup cauliflower florets 2 small white turnips, peeled and coarsely chopped 1 medium zucchini, washed and scrubbed, but unpeeled, sliced into 1/8-inch horizontal slices 1 medium boiling potato, peeled and coarsely chopped 1/2 cup ditalini or elbow macaroni 1/2 cup frozen peas 3 tablespoons chopped parsley Grated parmesan cheese (optional)
Turn the beans from both cans into a colander and rinse well with cold running water. Drain and set aside. Combine the bay leaf, basil, oregano and cloves in a small piece of cheesecloth and tie the cloth with a string to make a bag. Set aside.
Heat the oil in a large pan and cook the onions and garlic over low heat for about 7 minutes, or until they are soft and transparent. Do not let them color. Add the broth, the tomatoes with their juices, the celery, the carrots, the cheesecloth spice bag, the salt and the pepper. Bring the mixture to a boil over low heat, cover the pan and simmer for 30 minutes. Add the rice and cook for 10 minutes more. Then add the cabbage leaves, cauliflower and turnip. Bring to a boil and add the zucchini and potato. Cook for 10 minutes more and add the ditalini or elbow macaroni and the peas. Cook for another 8 minutes and add the reserved beans. Bring to a simmer, remove the spice bag and add the parsley. Reheat before serving. Serve grated parmesan separately, if desired.