This is a simple soup:
Chop up some onion, garlic, carrots and celery;
saute in a little olive oil. Don't ask for measurements --
I only measure when I bake. Give it some life
with a grinding of black pepper and a teaspoon
or so of kosher salt. After a few minutes, throw in
some chicken (or vegetable) stock, a large can
of chopped tomatoes, some chopped green cabbage,
a bay leaf, some basil (fresh or dried) and a generous
bit of chopped fresh Italian parsley. Simmer, gently.
I splash a little red wine in, too.
This soup reminds me of my mom (minus the wine).
It was a staple at lunchtime at her apartment
when she was in her late seventies and early eighties.
It's good humble eating, without pretensions of any kind.
I miss my mom.
She was born March 1st, 1916.
She would be 94.
Here's to you, Mom.
Here's to your soup.