Quick Italian Vegetable Soup Recipe

Ingredients
<br>- 1 tablespoon olive oil
<br>- 1 medium onion, chopped
<br>- 2 carrots, sliced
<br>- 2 stalks celery, sliced
<br>- 1 (16 ounce) can diced plum tomatoes
<br>- 2 teaspoons Italian seasoning
<br>- 2 cubes beef bouillon
<br>- 6 cups water
<br>- 2 zucchinis, quartered and sliced
<br>- 2 cups sliced cabbage
<br>- 1 teaspoon garlic salt
<br>- salt and ground black pepper to taste
<br>- freshly grated Parmesan cheese (optional)
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
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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
- freshly grated Parmesan cheese (optional)

Directions
step 1: 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.
step 2: 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.

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