SERVES:
6-8

INGREDIENTS:

1 1/2 cups peeled, diced parsnips
1 1/2 cups peeled, diced carrots
1 1/2 cups quartered brussel sprouts
2 small onions, peeled and diced (or 1 medium large)
2 cloves garlic, peeled and minced

1 1/2 cups peeled, diced potatoes (see hints below)
olive oil for sauteing vegetables

approx 5-6 cups vegetable broth (see hints below)
one 15-ounce can diced tomatoes
one 15-ounce can white beans

salt and pepper to taste
grated parmesan cheese for garnish

PROCEDURE:

There is a bit of knife work involved with this recipe so you want to go ahead and cut everything, except for the potatoes.

Start the cooking by sauteing the diced onions in a large soup pot in a little olive oil to soften.

While you're keeping your eye on that, go ahead and cut the potato as well and then, once the onions have softened up, add 2 minced cloves of garlic and add all of the vegetables and cook those along for 4 - 5 minutes.

You can add a little more olive oil if you think it needs it and, after you've been stirring it around and cooking it along for about 5 minutes, add one 15-ounce can diced tomato and one 15-ounce can of white beans and then add enough vegetable broth to cover everything by about 1-inch.

Let that gently simmer along until the vegetables are just cooked through but not too soft.....and then season it to taste and it's time to eat.

HINTS:

Cut the potato last so it doesn't have a chance to discolor.
Use 4 cups vegetable broth and 1- 2 cups water....or use chicken broth if you're not worried about keeping it vegetarian.