The soup pot is a well-used accessory in my kitchen, and this Very Veggie Soup is a staple. This particular soup is also the perfect way to ease into healthy-eating mode after, say, a period of over-indulging, making it a great New Year's Resolution dish. My sister-in-law Simona, a former restaurant cook in Italy and one of my kitchen mentors, created this dish, and I've adapted it over the years. Resist using old, wilted or wrinkly veggies -- this soup's clean, clear flavors require the freshest, best vegetables you can find. This is really more of a concept than a recipe -- choose your vegetables based on what's in season, what looks best at the market, and what you love. Feel free to add roasted chicken, cooked salmon or shrimp, or crispy prosciutto for a boost of protein and flavor. I recommend finishing this soup with a drizzle of excellent extra virgin olive oil and grated Parmigiano-Reggiano. - mariaraynal

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