You might follow this soup with Italian favorites, like an antipasto platter and a frittata.
3 T butter
1 medium onion, chopped
1 large stalk celery, sliced
1 large carrot, sliced 1/8″ thick
1 large potato
2 large tomatoes
4 C vegetable stock
3 T coarsely chopped fresh basil OR 1 t dry basil
1/2 small head cauliflower, broken into florets
2 small zucchini, sliced 1/4″ thick
1/2 lb fresh green peas, shelled
Salt and pepper
About 1/2 C grated Parmesan cheese (optional)
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In a 5-qt pan over medium heat, melt butter. Add onion, celery and carrot; cook, stirring occasionally, until vegetables are soft but not brown (about 10 minutes).
Meanwhile, peel potato and cut into 1/2″ cubes. Peel and diced tomatoes; you should have 2 C. Add potato, tomatoes, stock and basil to pan. Bring to a boil, then cover and simmer for 15 minutes.
Add cauliflower and zucchini and simmer for 10 more minutes. Add peas and simmer for another 5 minutes or until all vegetables are tender. Season to taste with salt and pepper. Pass Parmesan cheese at the table to sprinkle onto soup. Makes six 1 2/3 C servings.
