Vegetable Soup (Zuppa Di Verdure) -

1 lg Onion, coarsely chopped

2 Stalks celery, trimmed and -coarsely chopped 2 Carrots, peeled and coarsely

-chopped 1 lb Savoy cabbage, shredded

Salt and pepper 2 c Shredded romaine or escarole

-letuce 1 lb Potatoes (3 small), peeled

-and cubed 3/4 lb Tomatoes (2 medium), peeled,

-seeded, and Coarsely chopped 1 qt Meat broth

1 c Peas

1/3 c Minced frewh parsley

2 Cloves garlic, minced

6 To 8 slices Italian bread,

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.