WINTER VEGETABLE SOUP
SERVES 6
For a meaty element, replace some of the water with chicken stock, or add a ham bone, an uncooked turkey leg, or cooked crumbled bacon.
2 tablespoons vegetable oil
2 onions, coarsely chopped
4 carrots, coarsely chopped
2 stalks celery, coarsely chopped
Salt and pepper, to taste
1/2 small head cabbage, coarsely chopped
1 can (14 ounces) whole tomatoes, crushed in a bowl
21/2 quarts water, or more as necessary
1 bunch Swiss chard, stems trimmed and leaves coarsely chopped
1 large Yukon Gold or Yellow Finn potato (unpeeled), cut into 1/4-inch cubes
3 tablespoons chopped fresh thyme
1/2 cup grated Parmesan cheese (for serving)
3 tablespoons chopped fresh parsley (for serving)
In a large flameproof casserole, heat the oil. Add the onions, carrots, and celery with plenty of salt and pepper. Cook over low heat, stirring often, for 15 minutes or until the vegetables soften.
Add the cabbage and cook, stirring, for 5 minutes.
Add the tomatoes, water, Swiss chard, potato, and thyme. Bring to a boil, lower the heat, and set the pot cover on askew.
Simmer for 1 hour or until the vegetables are very tender. If needed, add more water, 1/4 cup at a time.
Ladle into bowls and sprinkle with Parmesan and parsley. Serve at once.
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