Serves 10 to 12

This  a vegetarian friendly, Madeiran soup that comes from workers in the fields.  Made with freshly  harvested vegetables.  It is easy and sustaining for the energy to keep going. You can substitute kidney beans for the green beans if you wish. Simply soak in water overnight, then drain soaking water, and cook in plain simmering water for 45 minutes before adding. 

2                white sweet potatoes, peeled , quartered

2              carrots, peeled, cut into ½ -inch rough chunks

1              all-purpose white potato, peeled and rough cut

1              cup peel, and cubed butternut, blue hubbard squash, or sweet    pumpkin

2              cups green beans cut into 2-inch lengths or ** kidney beans (see head note)

1              cup elbow macaroni (optional;)

2              cups coarsely chopped kale or cabbage or combination

1/3          cup Portuguese olive oil or extra virgin olive oil 

1              tablespoon coarse salt or to taste

Fresh ground pepper to taste

1.  In a large 8- quart soup pot, combine all the ingredients with

the exception of the kale/cabbage and the olive oil, salt and pepper..

2.  Pour in enough water to cover, about 12 cups.  Cover the pot and

bring to a boil. Reduce the heat to medium-low and simmer 30 minutes.

3.   Add the cooked kidney beans, salt and pepper. At this point you can

toss in the elbow pasta if using).  Mix in the leafy greens and continue to

simmer another 15 minutes until the potatoes, squash and beans are

easily mashed with a fork.  Drizzle in the olive oil and simmer one more

minute.