Categories: Soups/stews, Vegetables, Italian 
      Yield: 6 servings 
  
    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), 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.