1/4 c. fresh parsley
2 c. broccoli flowerettes
Pepper to taste
3 tbsp. olive oil
4 cloves garlic, sliced
1 onion, sliced
1 green pepper, sliced
1 carrot, thickly sliced
2 potatoes, cubed
1 turnip, cubed
1 parsnip, cubed
2 c. cauliflower flowerettes
2 c. green cabbage, sliced
28 oz. can Italian tomatoes with liquid
1/2 c. dry red wine
3 c. vegetable broth
1 tsp. thyme
1 bay leaf
1/2 tsp. marjoram
1 slice whole grain bread

Wash and chop vegetables. Heat oil in large soup pot and saute garlic, onions, and pepper for 5 minutes. Stir in remaining ingredients, except broccoli flowerettes. Bring to a boil; cover and lower heat to medium. Cook 30 minutes or until potatoes are done. Stir in broccoli 5 minutes before serving.