Ingredients
The following ingredients have 4 Servings
- 2 teaspoons olive oil
- 1 cup onion (chopped, 1 small onion)
- 3 cups cabbage (shredded, about 1/2 head of cabbage)
- 2 garlic cloves (minced or pressed)
- 1 large zucchini (sliced and quartered)
- 2 carrots (sliced)
- 8 ounces mushrooms (sliced)
- 1 cup baby spinach leaves (chopped)
- 2 cups diced tomatoes (about 2 large or 14.5 ounce can)
- 32 ounces low-salt vegetable broth (or chicken)
- 1/4 cup fresh basil (sliced in strips, about 1 Tablespoon dried)
- 1 Tablespoon fresh thyme (1 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instruction
- Heat oil in large pot over medium heat.
- Add onions, cabbage, garlic and saute until tender, about 5 minutes.
- Add zucchini, carrots, mushrooms and saute for 5 minutes.
- Add tomatoes, broth, basil, thyme, salt and pepper
- Bring soup to a boil, reduce heat to low and simmer for about 20 minutes.
- Add spinach about 5 minutes before end of cook time.
- Top with Parmesan cheese, pesto or protein, as desired.
