This is a vegetable soup on which my brother and I grew up. It was loved even by my father who hated vegetables. It is a soup that my own children devoured even when a bite of a vegetable would make them gag.  It is a vegetable soup base that is pureed and becomes a thick base for chunks of veal, beef and pastina.

it wasn’t until my first trip to Florence that I realized this was a fairly typical Tuscan preparation and is called Zuppa Passato. I hope you enjoy it as ha e three generations of my family.

INGREDIENTS

• 1 lb carrots
• 1lb celery
• 1 lb onion
• 20 oz tomatoes, preferably San Mariano tomatoes DOP (that means they are certified San Marzano tomatoes)
• 1/2 lb green beans
• 2 lb beef bones
• 1lb chuck roast
• 1 lb veal breast or shoulder
• 2 bay leaves
• 1 tablespoon Italian Seasonings
• 1tablespoon salt

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