Quick Italian Vegetable Soup

Quick Italian Vegetable Soup

by Sebastian Edwards 2 years ago
4.6 (10)
30 minutes
93 kcal
10 g carbs
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Description

A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.

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
  • ½ cup freshly grated Parmesan cheese
Directions
  1. 1. 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.
  2. 2. 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.
Nutrition Facts
serving: 6 servings
calories: 93 kcal
carbohydrates: 10 g
protein: 4.9 g
saturated fat: 1.6 g
cholesterol: 5.9 mg
sodium: 1210.2 mg
fiber: 2.9 g
sugar: 5.1 g