Hearty Vegetable Soup

1 small head of cabbage or half large head, sliced thinly (Rainbow Farms)

1 pound cherry tomatoes (Covered Bridge Farm)

1 medium mild onion, sliced (Peth Farm)

2 gloves garlic, pressed (Crooked Creek Farm)

2 small yellow squash, sliced

1 medium red pepper, sliced

3 tbspn pesto

6 cups vegetable broth

3 large carrots, grated (Snake Hill Farm)

1 tbspn cider vinegar (Woolf Farms)

1 tbspn red wine (Maple Ridge Vineyard)

1 tbspn Italian parsley

1 pinch sugar

sea salt and fresh ground pepper to taste

pepper flakes to taste

2 tbspn olive oil

1 cup hard sheep cheese, freshly grated (Kokoborrego Cheese Co.)

In large stockpot sauté onion at medium heat in olive oil until tender, not brown. Add red pepper and garlic.  Add cabbage and tomatoes, continue sauté until tender, add carrots stir one minute add broth bring to boil and lower to medium heat.  Add rest of ingredients, simmer 30 minutes.  Serve with a heaping table spoom of grated cheese and warm Breadsmith Italian bread