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Vegetable Soup, Emilia-Romagna-Style - Recipe Cost

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2 lbs, 4 oz russet potatoes, peeled, small dice

1 lb, 8 oz green beans

4 each parmesan rinds, cut into 3-inch

kosher salt as needed

ground black pepper as needed

1 lb, 4 oz great northern or navy beans

garnish: 4 oz parmesan, grated, plus additional

garnish: 1 cup extra-virgin olive oil, plus additional

Ingredients	Per Serving Qty	Common Price	Price per Serving
1 Pint olive oil	0.02 pint	$5.99 per 16 fluid ounces	$0.12
8 oz butter	1/6 oz	$3.99 per 16 ounces	$0.04
2 lbs onions, thinly sliced	5/8 oz	$0.79 per pound	$0.03
2 lbs carrots, small dice	5/8 oz	$1.49 per pound	$0.06
2 lbs celery, small dice	5/8 oz	$1.99 per pound	$0.08
3 lbs zucchini, small dice	7/8 oz	$1.99 per pound	$0.12
4 lb savoy cabbage, shredded	1 1/4 oz	$1.79 per pound	$0.14
2 gals chicken stock	0.04 gallon	$0.99 per 14 1/2 ounces	$0.36
2 lbs canned whole plum tomatoes	5/8 oz	$2.19 per 28 ounces	$0.05
Total per Serving			$1.01
Total Recipe			$50.40