| 2 | tb | Extra virgin olive oil |
| 6 | md | Carrots; halved lengthwise, and cut into 1/2-inch lengths |
| 3 | md | Onions; cut into 1/4-inch dice |
| 4 | | Garlic cloves; minced |
| 2 | | Leeks (3 inches of green left on); well washed and cut into small dice |
| 1 | sm | Head green cabbage; cored and cut into 1-inch pieces |
| 1 | | Russet potato; peeled and diced |
| 1/2 | c | Green split peas, dried |
| 8 | c | Vegetable broth |
| 1 | c | Parsley, flat-leaf; chopped |
| 1 | ts | Tarragon |
| 2 | ts | Thyme |
| | Salt and pepper to taste |
| 4 | md | Zucchinis; cut into 1/2-inch dice |
| 3/4 | lb | Swiss chard or spinach; cut crosswise into 1-inch slices |
| 6 | | Plum tomatoes; seeded and diced |
