1 cup celery
1 cup carrot
1 cup onion
2 cloves of garlic
1 tbsp olive oil
8 cups vegetable broth
2 cups chopped cabbage
1 cup chopped green beans
2 tbsp tomato paste
1 can Italian style stewed tomatoes (14.5 oz)
1 tbsp (heaping) tablespoon of fresh basil
½ tsp dried oregano
2 cups diced zucchini
¼ tsp salt (optional)
1
Rinse and dice the celery. Dice the peeled carrots and onion. Mince the 2 garlic cloves. Place all the chopped ingredients into a large pot. Add the olive oil and saute over medium heat until softened, about five minutes.
2
Add the broth, cabbage, green beans, tomato paste, fresh basil, oregano, and stewed tomatoes. Bring the mixture to a boil, then lower heat and simmer covered about 15 minutes or until green beans are tender. Taste the soup and if it needs salt, you can add it then. It's optional.
3
Stir in zucchini and heat for five to 10 minutes. Serve hot with grated gruyere or grated Pecorino Romano on top.
Ingredients
1 cup celery
1 cup carrot
1 cup onion
2 cloves of garlic
1 tbsp olive oil
8 cups vegetable broth
2 cups chopped cabbage
1 cup chopped green beans
2 tbsp tomato paste
1 can Italian style stewed tomatoes (14.5 oz)
1 tbsp (heaping) tablespoon of fresh basil
½ tsp dried oregano
2 cups diced zucchini
¼ tsp salt (optional)
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