3 tbsp. butter
1 med. onion, chopped
1 lg. stalk celery, sliced
1 lg. carrot, sliced 1/8 inch thick
1 lg. thin-skinned potato
2 lg. tomatoes
4 c. vegetable stock
3 tbsp. coarsely chopped fresh basil or 1 teaspoon dry basil
1/2 sm. head cauliflower, broken into flowerets
2 sm. zucchini, sliced 1/4 inch thick
1/2 lb. fresh green peas, shelled
Salt and pepper

In a 5 quart pan over medium heat, melt butter. Add onion, celery, and carrot; cook, stirring occasionally, until vegetables are soft but not brown (about 10 minutes). Meanwhile, peel potato and cut into 1/2 inch cubes. Peel and dice tomatoes; you should have 2 cups. Add potato, tomatoes, stock, and basil to pan. Bring to a boil, then cover and simmer for 15 minutes. Add cauliflower and zucchini and simmer for 10 more minutes. Add peas and simmer for another 5 minutes or until all vegetables are tender. Season to taste with salt and pepper. Pass Parmesan cheese at the table to sprinkle onto soup. Makes 6 (1 2/3 cup) servings.