Quick Italian Vegetable Soup recipe

6 servings

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)

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.