Ligurian Vegetable Soup
from Food & Wine, March 1990
Don't cut the vegetables too small since the finished soup should have a chunky look. If you're lucky enough to find ripe, fresh tomatoes, use the same volume - peeled, seeded and chopped - as canned.
8 to 10 servings
large onion, coarsely chopped
In a large saucepan, cook the onion, celery and carrots in the olive oil over
moderate heat until they are softened, about 10 minutes. Add the cabbage, salt
and pepper and cook, stirring, until the cabbage is wilted, about 3 minutes. Add
the lettuce and cook until wilted, about 1 minute. Stir in the potatoes and tomatoes
and cook for another 3 minutes. Increase the heat to moderately high, add the
Vegetable Broth and bring to a boil. Reduce the heat to moderately low, coverand
simmer for 30 minutes. Add the peas and cook for 5 minutes, covered. Combine the
parsley and garlic and stir into the soup; cook for 5 minutes.