Summer Vegetable Soup (Tuscany)

Soups

Ingredients

Olive oil

Carrots, diced - 3

Potatoes, cubed - 3

Cauliflower - 1 small

Leeks, chopped - 2

Celery, diced - 2 stalks

Onion, sliced - 1 small

Lettuce, shredded - 4-5 leaves

Shelled green peas - 4 tbsps

Snap French beans, chopped - 1/2 pound

Asparagus tips - 12

Salt

Stock - 7 1/2 cups

Toasted bread

Grated parmesan cheese

Heat 1/4 cup olive oil in a large pan and saute the vegetables gently until they soften and begin to change color. Season with salt, add a ladleful of water and simmer over the lowest possible heat for about 30 minutes. Add the hot stock and simmer for 1/2 hour longer. Serve very hot with slices of toasted bread, plenty of parmesan and a trickle of olive oil over each soup bowl.

Serves 6