8 c. boiling water
3 carrots, scraped and sliced
3 stalks celery, sliced
1/4 lb. stringbeans, sliced
1/2 c. chopped cabbage
4 fresh tomatoes, peeled and chopped
1/2 c. cauliflowerets, sliced
1 pkg. onion soup mix
1 sm. zucchini, unpeeled to small chunks
1 can Cannellini beans

BATTUTO:

1 stalk celery
1 carrot
2 to 3 tbsp. chopped parsley
1 sm. garlic clove
5 to 6 fresh basil leaves
3 tbsp. olive oil

To make Battuto, chop all ingredients until they are almost blended together in a paste. Heat the olive oil in a large kettle and simmer until golden. Add the boiling water to the pot, and then add the onion soup mix and the vegetables that take longer to cook celery, carrots and cabbage. Cook for 20 to 25 minutes, then add green beans and tomatoes. Cook for 10 to 15 minutes longer and add cauliflowerets. Cook for 10 minutes and add the zucchini and the Cannellini beans, cooking for an additional 15 minutes, when everything should be tender. Serve with Parmesan and a little dry sherry added to each bowl, if desired.