This is one of the best vegetarian soup recipes I have ever tried...that wasn't drowning in cream or cheese, that is.

ingredients:

	2 carrots, washed and peeled
	3 celery stalks, washed
	½ red onion
	1 white potato, peeled
	1 sweet potato, peeled
	¼ head of green cabbage
	1 can chick peas
	2 tablespoons olive oil
	2/3 cup dry white wine
	2 cans fat free, low sodium vegetable broth + about 3 cans water
	3 tablespoons fresh parsley
	1 tablespoon fresh Italian oregano
	salt and pepper
	1 zucchini, washed
	1 can diced tomatoes

directions:

1. Chop the potatoes into small, bite-sized pieces. Heat olive oil in large stock pot and add potatoes, stirring for a few minutes. Meanwhile, slice carrots, celery and onion into thin slices and add to potatoes. Chop cabbage or slice with mandoline and add to other vegetables. Cook (as my sister says) until you hear them...a few minutes.

2. Drain chick peas and add to pot with wine and stir together. Add vegetable broth and enough water to completely cover vegetables. Add herbs and salt and pepper to taste. Cover and allow to simmer for about twenty minutes (until potatoes are fork tender).

3. Twenty minutes prior to serving, chop the zucchini and add to pot along with the can of diced tomoatoes. Stir and heat through.

4. Serve with crusty bread, scones, or cook some smallish pasta and add as much or as little pasta to each person's bowl as they like.

Filed under:   Soups

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