Easy Italian Vegetable Soup Recipe

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
• 0.5 cup freshly grated Parmesan cheese

Instructions

1. In a large stock pot, heat oil over medium-high heat. Add the onion, carrots, and celery and cook for 5-7 minutes, or until the onion becomes translucent and the vegetables soften. Stir in the tomatoes and Italian seasoning, cooking for another 5 minutes while stirring frequently.
2. In a large, heat-proof measuring cup, dissolve the bouillon cubes in water. Pour the mixture into the pot with the vegetables. Reduce heat to a medium simmer and cook for about 10 minutes. Incorporate the zucchini, cabbage, and garlic salt, and continue cooking until tender, approximately 5 minutes. Season to taste with salt and black pepper. Garnish each serving with Parmesan cheese, if desired.

Nutrition

• Calories: 93 kcal
• Fat Content: 5 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 1210 mg
• Protein Content: 5 g
• Cholesterol Content: 6 mg
• Carbohydrate Content: 10 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g