Description Edit

Serve hot, accompanied by steak, meatballs, or any other main dish.

Ingredients Edit

Directions Edit

  1. After cutting off inedible tips of vegetables, wash and slice them into 1-inch squares.
  2. Saute vegetables in half the oil and remove them from the frying pan.
  3. Sauté onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper.
  4. Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away.
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