To cook macaroni: Heat water to a rolling boil. Slowly add macaroni. Stir constantly until water boils again. Cook about 8-10 minutes or until al dente. Whole-grain elbow Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 4.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Pour about 1 gal (1 qt) cooked macaroni into a half steam table pan (12¾” x 10½” x 2”). Pour olive oil over macaroni and toss. Set aside for step #14.For 25 servings, use 1 pan.For 50 servings, use 2 pans. Critical Control Point: Hold for hot service at 140 °F or higher.
In a large stock pot, add water, onions, carrots, cabbage, celery, spinach and zucchini. Simmer uncovered over medium-high heat for Water ½ cup 1 cup 15 minutes or until tender.
Add beef base, water, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, ancho chili powder, and parsley. Simmer uncovered over medium-high heat for 30 minutes.
Add beans. Simmer uncovered over medium-high heat for 20 minutes.
Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service at 140 °F or higher.
Line a sheet pan (18” x 26” x 1”) with parchment paper and place 25 large soup bowls on pan.For 25 servings, use 2 pans. For 50 servings, use 4 pans. Pour about 1 gal 2 qt (13 lb) minestrone soup into a deep half steam table pan (12¾” x 10½” x 6”). Set aside for step 16.For 25 servings, use 1 pan. For 50 servings, use 2 pans. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service at 140 °F or higher.
Serve ½ cup (portion with a 4 oz spoodle) macaroni in each soup bowl.
Serve only 8½ oz (portion with a 10 oz ladle) of minestrone soup over macaroni.
Serve 1 bowl of soup immediately.