Tortilla Soup

4 tablespoons canola oil1 medium onion finely chopped
4 ribs celery with leaves, coarsely chopped
2 large ripe tomatoes, finely chopped, juices included
2 medium parsnips, peeled and finely chopped
3 medium carrots, peeled and finely chopped
3 quarts water
2 teaspoons dried sage
1 bay leaf
1/4 cup fresh Italian parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
1 teaspoon chili powder
1 medium zucchini, finely chopped
2 scallions, white part and 4 inches of green, thinly sliced
2 limes, squeezed (about 1/2 cup juice)
salt and pepper
4 to 6 ounces shredded monterey jack cheese
4 or more corn tortillas, torn into fourths

Heat the canola oil in a large soup pot over medium heat. Add the onion, celery, tomatoes, parsnips, and carrots. Cover and cook for 20 minutes, stirring occasionally, until the vegetables have released some of their liquids. Add the water, sage, bay leaf, parsley, cilantro, and chili powder. Raise the heat to high. Cover and bring to a boil. When it reaches a boil (in about 15 minutes), lower the heat to medium. Cook, covered, at a medium boil for 1 hour, stirring occasionally, until the parsnips are soft.
Add the zucchini, scallions, and lime juice. Cover and continue cooking for about 15 minutes, stirring occasionally, until the zucchini is tender. Season with salt and pepper. Taste for seasonings. Remove the bay leaf. Sprinkle a little shredded monterey jack in each bowl before filling with soup, then scatter a few pieces of tortilla over the top of each bowl.

Serves 8

* Claire's Classic American Vegetarian Cooking - Claire Criscuolo