Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons olive oil
  • 1 white onion (diced)
  • 2 cloves garlic (finely minced)
  • 1/2 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • salt and pepper (a pinch or two each, to taste)
  • 1 parsnip (chopped)
  • 3 medium carrots (chopped)
  • 1 large red bell pepper (chopped)
  • 3 ribs celery (chopped)
  • 1/4 cup white wine ((optional))
  • 1 medium zucchini (chopped)
  • 400 ml canned diced tomatoes
  • 1 cup shredded cabbage
  • 7 cup vegetable stock
  • freshly chopped parsley or basil for serving (optional)

Instruction

  • Heat a large heavy-bottom pot over medium heat and add the olive oil.
  • Add the diced onions, garlic, onion powder, and Italian seasoning and cook until the onions are soft and the garlic is fragrant.
  • Add the salt and pepper, the chopped parsnip, chopped carrots, chopped bell pepper, and chopped celery, allowing the veggies to soften for several minutes, stirring regularly.
  • Deglaze the pan with the white wine, scraping any brown bits off the bottom of the pot.
  • Add the chopped zucchini, canned tomatoes, cabbage and vegetable stock.
  • Stir well, cover the pot, and cook for about 20 to 30 minutes, stirring regularly.
  • Add more salt and/or pepper to taste, if desired.
  • Serve in bowls with some freshly chopped parsley or basil (optional).