Vegetable Soup (Zuppa alia Primaverile)

Ingredients

• 1 cup Cabbage (Chopped)
• 1 cup Carrots (Chopped)
• 1 cup Celery (Chopped)
• 0.5 cup Onions (Chopped)
• 1 cup Turnips (Chopped)
• 1 cup Lettuce (Chopped)
• 1 cup Squash (Chopped)
• 1 cup Potatoes (Chopped)
• 0.5 cup Beans (Fresh or frozen)
• 0.5 cup Peas (Fresh or frozen)
• 1 tablespoon Butter
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Pepper (To taste)
• 1 tablespoon Tomato paste
• 6 cups Water
• 1 slice Bread (For croutons)

Instructions

1. 1Chop all the vegetables (cabbage, carrots, celery, onions, turnips, lettuce, squash, potatoes, beans, and peas) into small, bite-sized pieces. Wash and drain them thoroughly.
2. 2In a large saucepan or pot, melt the butter over medium heat. Add the chopped onions and sauté until golden brown (about 5 minutes).
3. 3Add all the chopped vegetables to the saucepan. Season with salt and pepper. Cover the saucepan and cook over medium heat until the vegetables are partially cooked and their juices have been absorbed (about 15 minutes).
4. 4Dissolve the tomato paste in 1/3 cup of hot water. Add this mixture to the saucepan. Then, add the remaining water, a little at a time, until you have enough liquid for the desired soup consistency.
5. 5Bring the soup to a simmer, then reduce the heat to low. Cover and simmer for another 15 minutes, or until the vegetables are tender.
6. 6Cut the slice of bread into small squares or diamonds. Toast or fry them until golden brown and crispy. Alternatively, use store-bought croutons.
7. 7Place the croutons (if using) into soup plates. Pour the soup over the croutons and serve immediately.