Farm Market Soup Stew
olive oil, extra-virgin
halved lengthwise,, and cut into 1/2inch, lengths
cut into 1/4 inch, dice
3 inches of green left on, well washed and cut into small, dice
cored and cut into 1 inch pieces
peeled and diced
split green peas
salt and black pepper
cut into 1/2 pieces, diced
or spinach, cut, crosswise into 1inch, slices
italian plum (roma) tomatoes
seeded and, diced
Heat oil in a large, heavy pot over medium-low heat.
Add carrots, onions, garlic and leeks.
Cook over low heat for 15 minutes to wilt vegetables, stirring occasionally.
Fold cabbage, potato and split peas into vegetables.
Cook for 10 minutes.
Add broth, ½ cup parsley, thyme, taragon, salt and pepper.
Bring to a boil, reduce heat and simmer for 30 minutes.
Add zucchini and cook 15 minutes longer, stirring ccasionally.
Add Swiss chard and cook 8 to 10 minutes.
Stir in tomatoes and the remaining ½ cup parsley; cook 5 minutes longer.
Serve piping hot.