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Heat olive oil in a large pot. Add onion, garlic, parsnip, celeriac, carrot, potato, cabbage and herbs and sauté briefly.
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Add enough water or stock to cover by several inches and the jar of tomatoes.
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Add salt and fresh ground pepper to taste.
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Simmer for 1 hour or more until vegetables are tender and soup is thickened. Add peas, corn and beans and cook for 10 minutes more. Taste and adjust seasoning as desired.
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If desired, cook 1 cup dry pasta and add.
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Serve with grated parmesan cheese and a squeeze of lemon!