Quick Italian Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 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 boiling water
- 2 zucchini, quartered and sliced
- 2 cups sliced cabbage
- 1 teaspoon garlic salt
- salt and ground black pepper to taste
- ½ cup freshly grated Parmesan cheese
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Instructions
- Heat oil in a large stock pot over medium-high heat. Sauté onion, carrots, 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, about 10 minutes. Add zucchini, cabbage, and garlic salt, and cook until tender, about 5 minutes more. Adjust seasoning with salt and pepper. Top with Parmesan cheese and serve.
Source
Original recipe: View Original