3 tbsp. butter
1 med. size onion, chopped
1 lg. stalk celery, sliced
1 lg. carrot, sliced 1/8" thick
1 lg. thin, skinned potato
2 lg. tomatoes
4 c. vegetable stock
3 tbsp. coarsely chopped fresh basil or 1 tsp. dry basil
1/2 sm. head cauliflower, broken into flowerettes
2 sm. zucchini, sliced 1/4" thick
1/2 lb. fresh green peas, shelled
Salt and pepper
About 1/2 c. grated Parmesan cheese

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.