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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

Nutrition Info

93 calories carbohydrate: 10 g cholesterol: 5.9 mg fat: 4.5 g fiber: 2.9 g protein: 4.9 g saturatedFat: 1.6 g servingSize: - sodium: 1210.2 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

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.

6 servings

A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.