Dadi's Rainy Day Vegetable Soup (Episode Four)

Chop up the onion, celery, potato and carrot into soup-size chunks. Mince the garlic. In a soup pot, saute the onions, celery, carrots and garlic in whatever fat you'd like to use (olive oil, butter, drippings)--1 to 2 tablespoonsful, depending on the size of your pot and the amount of your vegetables. When the onion is clear and things are starting to smell pretty good, add 4 cups of the broth (you may not need any more, but it's good to have some on hand), the bay leaf, a few cranks of the pepper grinder, and the potatoes. Simmer until the potatoes are just done, then add the tomatoes including their juice, and the beans. If the soup is too thick and you have it, add some of the bean juice too; otherwise thin with stock or water. If it's too thin, let it sit on the stove for a while; evaporation will take care of it and the flavors will have more time to marry. Simmer until everything is at least well-heated through. Salt to taste. Serve with croutons and Parmesan cheese for the top!