2 tb Extra virgin olive oil
6 md Carrots; halved lengthwise,
-cut into 1/2 inch lengths
3 md Onions; 1/4 inch dice
4 cl Garlic; minced
2 Leeks (3 inches of green
-left on); well washed and
-cut into small dice
1 sm Head green cabbage; cored
-cut into 1-inch pieces
1 Russet potato; peeled, diced
1/2 c Dried green split peas
8 c Vegetable broth
1 c Flat-leaf parsley; chopped
1 ts Tarragon
2 ts Thyme
Salt and pepper
4 md Zucchini; 1/2 inch dice
3/4 lb Swiss chard or spinach; cut
-crosswise into 1" slices
6 Plum tomatoes; seeded, 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, 1/2
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 occasionally. Add Swiss chard and cook 5
minutes. Stir in tomatoes and the remaining 1/2 cup parsley; cook
5 minutes longer. Serve piping hot.
