Ingredients
- 6 carrots (halved lengthwise)
- 6 tomatoes seeded (plum)
- 4 garlic (cloves minced)
- 4 zucchinis (cut into)
- 3 onions (cut into)
- 3 of green (inches)
- 2 leeks
- 1 head green cabbage cored
- 1 russet potato (peeled)
- 1/2 lengths
- 1/2 dice
- 1,900 ml vegetable broth
- 100 gr green split peas
- 65 gr parsley
- 45 gr swiss chard
- 30 ml extra-virgin olive oil
- 26 gr parsley
- 2 gr tarragon
tomatoes and the remaining half cup parsley; cook 5 minutes longer.Serve piping hot. Parade Magazine, Oct. 24, 1993/MM by DEEANNE
