(very flexible) ingredients for 6-8 servings:
- 4-5 cups good (preferably homemade) vegetable or chicken broth (see recipes here-vegetarian & here-chicken)
- 1-2 tbs extra virgin olive oil
- sea salt & freshly ground pepper to taste
- 1 tsp red pepper flakes (for spicy-optional)
- a small bunch of fresh herbs (thyme, parsley, &/or rosemary)
- 3-4 leeks, sliced in half, then sliced and washed (soaked in water to remove dirt) or 1 large onion cubed
- 3-4 roma tomatoes, cubed (or 1 cup stewed tomatoes)
- 3-4 cups cubed (about the same size vegetables of choice)
- good parmesan cheese
- 1 lemon or lime
- {in this case: 1/4 small cabbage, 1/2 small cauliflower, 2 zucchini’s, about 10 asparagus stalks, 3-4 celery stalks, 8-10 crimini mushrooms, leeks, 1 carrot, parsley, ripe roma tomatoes-choose organic if/when possible}
1. in a heavy deep pot (or dutch oven) heat the olive oil and add the heartier vegetables (leeks or onions, celery, zucchini, carrots, mushrooms, cauliflower) with salt & pepper (and red pepper flakes if adding) and sautee on high while stirring for 3-4 minutes.
2. add other vegetables (like cabbage and asparagus) and sautee for another 3-5 minutes before adding the broth, tomatoes, and most of the (roughly chopped) herbs (save some for the end). bring to a boil, then reduce the heat and simmer mostly covered (allow steam to get out) on low for about 30-40 minutes.
3. keep an eye on the soup and add broth if necessary. taste and adjust salt & pepper. add remaining fresh herbs (parsley &/or thyme-not rosemary), a sprinkle of parmesan (or gruyere) cheese, and serve piping HOT with a lemon wedge.
