Yield: 10 servings
|2 tablespoons||Extra virgin olive oil|
|6 mediums||Carrots; halved lengthwise, and cut into 1/2-inch lengths|
|3 mediums||Onions; cut into 1/4-inch dice|
|4||Garlic cloves; minced|
|2||Leeks (3 inches of green left on); well washed and cut into small dice|
|1 small||Head green cabbage; cored and cut into 1-inch pieces|
|1||Russet potato; peeled and diced|
|½ cup||Green split peas, dried|
|8 cups||Vegetable broth|
|1 cup||Parsley, flat-leaf; chopped|
|Salt and pepper to taste|
|4 mediums||Zucchinis; cut into 1/2-inch dice|
|¾ pounds||Swiss chard or spinach; cut crosswise into 1-inch slices|
|6||Plum tomatoes; seeded and diced|
1. Heat oil in a large, heavy pot over medium-low heat.
2. Add carrots, onions, garlic and leeks. Cook over low heat for 15 minutes to wilt vegetables, stirring occasionally.
3. Fold cabbage, potato and split peas into vegetables. Cook for 10 minutes.
4. Add broth, ½ cup parsley, thyme, taragon, salt and pepper.
Bring to a boil, reduce heat and simmer for 30 minutes.
5. Add zucchini and cook 15 minutes longer, stirring occasionally.
6. Add Swiss chard and cook 8 to 10 minutes. Stir in tomatoes and the remaining ½ cup parsley; cook 5 minutes longer.Serve piping hot.
Parade Magazine, Oct. 24, 1993/MM by DEEANNE