Quick talian Vegetable Soup

Quick talian Vegetable Soup
  • 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
  • freshly grated Parmesan cheese (optional)


  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. 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.

03/11/2017
Quick talian Vegetable Soup, recipe PT15M PT1H 5 455 calories

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