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Quick Vegetable Soup




Source of Recipe


Healthy Cuisine


List of Ingredients




3 Tbs (45 ml) olive oil
3 large carrots, chopped
1/2 large head of green cabbage, thinly sliced
1 medium onion, chopped
2-3 stalks celery, chopped
2 Tbs (30 ml) chopped fresh rosemary, or 1 Tbs (15 ml) dried
4-6 cups (1-1.5 L) chicken, beef, or vegetable stock
28 oz (785 g) canned tomatoes with their liquid
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese


Recipe



Heat the olive oil in a large pot over moderate heat and saute the
carrots, cabbage, onion, celery, and rosemary until tender, about 10
minutes. Add the stock and the tomatoes with their liquid, bring to a
boil, reduce the heat and simmer covered for 30 minutes. Serve with
Parmesan cheese for the diners to add at the table. Serves 4 to 6.