Vegetable soup (zuppa di verdure)

Yield: 6 servings

Ingredients:

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)

Instructions:

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.