Recipe - Vegetable Soup (Vegan)

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

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 0394557980 ]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini