Nika Hazelton's Garden Vegetable Soup

Recipe Ingredients

2 cups	125g / 4.4oz	Tomatoes - sliced (large)
2 cups	125g / 4.4oz	Onions - thinly sliced (medium)
1 cup	93g / 3.3oz	Garlic clove - (to 3) - minced (large)
2 cups	474ml	Zucchini - sliced 1/4" thick (large)
1 cup	237ml	Romaine lettuce head - finely shredded (medium)
10 oz	284g	Frozen peas
1 cup	146g / 5.1oz	Finely-chopped parsley
2 tablespoons	30ml	Finely-chopped fresh basil
10 oz	284g	Frozen lima beans
		(or 2 lbs fresh fava beans, shelled)
1/3 cup	78ml	Extra-virgin olive oil (to 1/2 cup) - preferably Tuscan
		Salt - to taste
		Freshly-ground black pepper - to taste
		Freshly-grated Parmesan cheese

Recipe Instructions

Spread tomatoes over the bottom of a 5- to 6-quart pot. Top tomatoes with a layer of onions. Sprinkle with garlic. Add a layer of zucchini. Top the zucchini with the lettuce. Top the lettuce with the peas. Sprinkle half the parsley and all the basil over the peas. Add the beans. Sprinkle the remaining 1/2 cup parsley over the vegetables. Sprinkle the olive oil over everything. Cook, covered, over low to medium heat for 20 minutes, or until vegetables start releasing their liquid. Do not remove the cover for at least 10 minutes.

At this point, add salt and pepper to taste, reduce heat to low, stir and mix vegetables well. Cook, covered, over low heat for 20 to 30 minutes, stirring frequently, until vegetables are tender but not mushy; do not overcook. Do not add water; the vegetables have enough water of their own.

Serve hot, lukewarm or at room temperature, but do not chill. Pass the grated cheese separately.

This recipe yields about 3 quarts or 6 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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