* 2 medium carrots. 240 g
* 2 medium tomatoes. 275 g
* 1 medium piece of turnip. 160 g
* 4 medium celery stalks. 70 g
* 1 medium onion. 175 g
* 1 bunch of parsley. 4 g
* 1 / 2 small cabbage. 325 g
* 5 tablespoons (soup) of Spanish olive oil. 50 g
* 1 and 1 / 2 litre of meat broth without fat
* 1 cup (tea) of red wine. 240 ml
* 2 tablespoons (soup) of grated parmesan cheese. 14 g
* Salt and pepper-the-kingdom to taste
* Scallion to decorate

Preparation

1. Wash the carrots, scratch off the husks and wash again. Cut the carrots into small pieces. Reserve.

2. Wash the tomatoes and discard the stems. Put them in a pan with ½ litre of boiling water and leave for 1 minute. Remove from fire, escorra the water, break the tomatoes in half and discard seeds. Pique the flesh into small pieces and reserve.

3. Scratch the bark of the turnip, wipe it pique into small pieces. Wash the stalks of celery, remove the leaves and fibre tougher. Pique the stems into small pieces and reserve.

4. Decortication the onion, remove the ends, cut into small pieces. Wash the parsley and onion-green. Eliminate the toughest part of the cabbage, cut into thin strips and reserve.

5. Put in a pan the olive oil, carrots, tomatoes, turnip, celery and onion. Take the fire and refogue, stirring occasionally, for 10 minutes. Add the meat broth, red wine, the branch of parsley, stems of green-onion, salt and pepper-the-kingdom. Cap the pot and cook, stirring occasionally, for 30 minutes.

6. Enter the cabbage and continue to cook (buffered pan and stirring from time to time), for another 20 minutes. Set the salt, remove the onion and parsley-green. Remove from fire.

7. Assembly: distribute the soup into small bowls or dishes funds, decorate with green onion-and then serve.