Parsnip-Soffrito Soup

1 lg                   Onion
1 lb                   Parsnips
1                       Clove garlic
2                       Carrots
1 1/2-2 cup      Peeled, seeded fresh or canned tomatoes
6 cup                Chicken broth
4 tbsp               Olive oil
                          Freshly ground pepper
                          Chopped parsley

Finely chop onion, garlic, and tomatoes.  Heat oil and gently cook onion until wilted but not browned, approximately 5 min.. Add garlic, and tomatoes, sprinkle with salt, cover and cook for 5 minutes, uncover and cook until the liquid has evaporated and the mixture has thickened, 15-20 minutes. (This is the soffritto.)

Peel and cut parsnips and carrots into 1/4 inch slices. Heat chicken broth in a 3-4 quart saucepan.  Add soffritto, parsnips, and carrots to broth and bring to boil; reduce heat and simmer, covered, until vegetables are tender, approximately 10 minutes.  Season to taste and serve garnished with chopped parsley.

Submitted By: Cathie Allen