FRESH VEGETABLE BASIL SOUP

3 T butter or margarine

1 medium onion, chopped

1 stalk celery, sliced

1 large carrot, sliced 1/8” thick

1 large thin-skinner potato

2 large tomatoes (or 2 c canned tomatoes)

4 c vegetable stock (or chicken stock)

3 t chopped fresh basil, or 1 t dry basil

½ head cauliflower, broken into flowerettes

2 small zucchini, sliced ¼” thick

½ lb fresh green peas (or frozen)

Salt and pepper

Parmesan cheese

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 ½-inch cubes.  Peel and dice tomatoes; you should have 2 cups.  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 servings.