Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Extra-virgin olive oil 3/4 lb Tomatoes (2 medium), peeled,
1 lg Onion, coarsely chopped -seeded, and
2 Stalks celery, trimmed and Coarsely chopped
-coarsely chopped 1 qt Meat broth
2 Carrots, peeled and coarsely 1 c Peas
-chopped 1/3 c Minced frewh parsley
1 lb Savoy cabbage, shredded 2 Cloves garlic, minced
Salt and pepper 6 To 8 slices Italian bread,
2 c Shredded romaine or escarole -toasted
-letuce Freshly grated Parmesan
1 lb Potatoes (3 small), peeled -cheese
-and cubed

Heat the olive oil and cook the onion, celery and carrots until the
vegetables are softened. Add the cabbage, salt and pepper and cook,
stirring often, until the cabbage is wilted. Add the lettuce, season, and
cook for 3 minutes. Add the broth and bring to a boil. Reduce the heat,
cover the pan, and simmer for 30 minutes. Add the peas and cook for 5
minutes. Mix the parsley and garlic together and stir into the pot. Cook
for 5 minutes.

Place a piece of toasted Italian bread in each soup bowl. Ladle on the hot
soup and sprinkle with Parmesan cheese. Serve immediately.

Serves 6 to 8.

NOTES: This hearty vegetable soup will benefit from sitting. Do not cut
the vegetables too small since the finished soup ahould have a chunky look.

[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

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