We are going to add soup to our menu. We currently make wonderful soups and then eat them ourselves at our restaurant. With our type of business which is a casual dine-in, take-out, and delivery we will be able to determine a period amount of sales after a few weeks of selling and make enough soup for that period of time and store in the walk-in. (We'll experiment with different aging to determine the longest we would want to store the soup.) We're going to start out serving a minestrone. How do you all serve large quantities of soup without overcooking the pasta, veggies, and other goodies in the soup? (Separate ingredients and combine on order, steam table, microwave, heat-up on the burner to order?) Thanks all for your help.