1/2 c. parsley leaves, finely chopped
2 garlic cloves, minced
2 med. onions, minced
6 slices prosciutto, minced
4 radishes, minced
2 carrots, minced
1 lg. leek, minced
1/3 c. fresh basil leaves, minced or 1 tsp. dried basil
3 tbsp. butter
3 tbsp. olive oil
1 c. finely chopped cabbage
4 tomatoes, peeled & diced
2 sm. zucchini, diced
1 c. chicken broth
Salt & pepper
Parmesan cheese, freshly grated

Combine parsley, garlic, onions, prosciutto, radishes, carrots, leek and basil. When mixed together this is called a soffritto in Italian.

Heat butter and oil in a large pot and stir in minced vegetable mixture. Simmer until onions and carrots are soft. Stir in cabbage, tomatoes, zucchini and chicken broth. Season to taste with salt and pepper and simmer, covered, for 20 minutes. Serve with hot buttered pasta lavished with freshly grated cheese. 6 to 8 servings.