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Italian Veggie Soup

4.6
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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner
Italian Veggie Soup
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
  • 1/2 cup freshly grated Parmesan cheese
Instructions
1
Heat a generous amount of oil in a substantial cooking vessel over an elevated heat setting. Sear the onion, carrot, and celery until the onion becomes transparent and the vegetables reach a state of tenderness, approximately 5 to 7 minutes. Introduce tomatoes and Italian herbs into the mixture, then cook for an additional 5 minutes while constantly stirring.
2
Dissolve bouillon cubes in water, and then incorporate the dissolved mixture into the vegetables. Modify the heat to a moderate simmering pace, and cook for around 10 minutes. Add zucchini and cabbage to the pot, sprinkle with garlic salt, and cook until these vegetables are tender, approximately 5 minutes more. Fine-tune the seasoning with salt and pepper to your liking, and present the dish