Vegetable Soup Provençal



½ medium head cabbage

1 ½ teaspoons salt

2 potatoes

¼ teaspoon oregano

1 carrot

¼ teaspoon black pepper

1 large leek

1 teaspoon basil

2 small tomatoes

cayenne pepper to taste

1 cup fresh string beans

½ cup macaroni

1 cup fresh peas

grated parmesan cheese

2 quarts beef broth



Serves eight



Remove the outer leaves and core of ½ cabbage. Shred, peel and chop the
potatoes and carrot. Wash the leek, cut off root end, and slice. Peel,
seed, and chop the tomatoes. Place vegetables, beef broth, and spices in a
large kettle. Bring to a boil, then lower the heat, and simmer covered for
20 minutes. Bring the soup to a boil and add the macaroni. Lower the heat
and simmer for 15 minutes, or until the macaroni is tender. Stir
occasionally to prevent the macaroni from sticking. Serve hot, sprinkled
with Parmesan cheese.