(serves 8-10)

1/4 C olive oil
1 yellow onion, diced small
1 leek, rinsed and sliced

4 stalks celery, diced small
4 large carrots, peeled and diced small
1 red bell pepper, diced small
6 cloves garlic, minced

1/4 C tomato paste
1/2 C white wine

1 – 15 ounce can diced tomatoes
2 zucchini, diced small
1 head cauliflower, cut into small florets
8 ounces frozen green peas
1 small head of Napa cabbage, thick spines cut out and discarded, leaves thinly sliced
1 – 15 ounce can of garbanzos drained and rinsed

8-9 C vegetable stock
5 bay leaves
2 T Italian seasoning
1 t red pepper flakes
Juice from one lemon

In a large preheated soup pot, add olive oil. Once oil shimmers, add onion, leek, celery, carrots, red pepper and garlic. Add a pinch of salt and black pepper. Mix well and sauté vegetables until they soften. Add tomato paste to veggies and mix in well. Continue to sauté until vegetables begin to stick and tomato paste darkens in color. (see photo) Add white wine and deglaze. Reduce down until wine has almost evaporated. Add tomatoes, zucchini, cauliflower, peas, cabbage and garbanzo beans. Mix well. Add vegetable stock, bay leaves, Italian seasoning, red pepper flakes and lemon juice. Bring to a boil. Lower heat and simmer until vegetable are tender. Adjust seasoning with salt and pepper. Guess what, always better the next day! Top with highmade pesto and parmesan toast.

Slice a baguette on the diagonal. Generously brush each side with olive oil and top with shredded parmesan cheese. Place into a preheated 350 degree oven and bake for 25 minutes or until golden in color.