Vegetable Soup

Serves 6 - 8

1/2 C. olive oil
1 C. chopped onions
1 C. chopped leeks
1/4 C. minced Italian parsley
1 t. minced fresh thyme
2 C. peeled & diced potatoes
2 C. diced carrots
1 C. diced celery
1 C. diced zucchini
1 - 2 C. cooked cannellini beans
1 C. fresh or frozen green peas
2 C. canned plum tomatoes with juice
4 C. chicken broth or stock
1/4 C. Pecorino Romano cheese

1. Heat oil in a large stockpot over medium-high heat. When hot, stir in onions, leeks, parsley and thyme. Lower heat and saute for about 5 minutes or until onions begin to brown.

2. Add the remaining vegetables- potatoes, carrots, celery, zucchini and peas- one at a time, sauteing each for about 3 minutes. When all the vegetables are sauteed, stir in tomatoes and broth. Bring to a boil. Lower heat and simmer for about 1 hour until soup is thick.

3. Add cannellini beans mashing some against the side of the stockpot with the back of a spoon as you stir them in. Cook for an additional 5 minutes. Remove from heat. Serve sprinkled with cheese.