A simple, but satisfying soup

John and I made this when he was visiting.  The bread and cheese adds a nice richness to the soup.  It comes from my version of The Fannie Farmer Cookbook.

Farmer Cheese Vegetable Soup
Ingredients:
3 Tbs. butter
1 c. chopped onion
2 medium carrots, diced
3 stalks celery, sliced thin
2 medium potatoes, diced
2 c. small cauliflower flowerets
1.5 quarts vegetable broth
1 zucchini, halved and sliced
2 c. shredded cabbage
.25 c. finely chopped red pepper
.25 c. minced parsley
salt and pepper to taste
One slice of dense white bread for each serving, toasted

more butter

Slices of gouda cheese

Directions:

In a large pot, melt the butter. Add the onion, carrots, and celery and cook until the onion is soft.  Add the potatoes, cauliflower, and broth and simmer for 15 minutes.  Add the zucchini, cabbage, red pepper, parsley, and salt and pepper and simmer another 5 minutes, or until all the vegetables are tender. Trim the toast to fit the soup bowls.  Spread the toast with butter and lay the cheese slices on top.  Put soup into the desired amount of soup bowls and top with the toast.  Place bowls on a cookie sheet and broil for 2-3 minutes until the cheese is melted and bubbly.

1 zucchini, halved and sliced