Description
A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 (16 ounce) can diced plum tomatoes
- 2 teaspoons Italian seasoning
- 2 cubes beef bouillon
- 6 cups water
- 2 zucchinis, quartered and sliced
- 2 cups sliced cabbage
- 1 teaspoon garlic salt
- salt and ground black pepper to taste
- ½ cup freshly grated Parmesan cheese
Instructions
- Heat oil in a large stock pot over medium-high heat. Saute onion
- carrot
- and celery until onion is translucent and vegetables are tender
- 5 to 7 minutes. Stir in tomatoes and Italian seasoning
- and cook 5 minutes more
- stirring frequently.
- Dissolve bouillon cubes in water
- and stir into vegetables. Adjust heat to a medium simmer
- and cook approximately 10 minutes. Add zucchini and cabbage
- sprinkle with garlic salt
- and cook until tender
- 5 minutes more. Adjust seasoning with salt and pepper
- and serve.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6