Italian Harvest Soup

• 1/4 lb dry spicy salami, diced
• 1 onion, sliced
• 2 carrots, chopped
• 2 tablespoons olive oil
• 3 (14 1/2 ounce) cans beef broth
• 1 (16 ounce) can diced tomatoes with juice
• cayenne pepper
• salt
• 1/2 teaspoon oregano, dried
• 1/2 teaspoon marjoram, dried
• 1/2 teaspoon summer savory, dried
• 6 ounces green beans, trimmed
• 4 ounces mushrooms, sliced
• 1/4 head cabbage, shredded
• French bread, sliced
• 16 ounces mozzarella cheese, shredded

1. Saute salami (soppressata), onion and carrots in olive oil. Stir in beef broth, tomatoes and seasonings; simmer 25 minutes.
2. Add green beans, mushrooms and cabbage; simmer 10 minutes more.
3. Dish into individual heat-proof bowls. Top with 1 slice French bread and sprinkle generously with cheese.
4. Broil 2-3 minutes until browned and bubbly.

salami, onion, carrots, olive oil, beef broth, tomatoes, cayenne pepper, salt, oregano, marjoram, summer, green beans, mushrooms, cabbage, bread, mozzarella cheese

Taken from www.food.com/recipe/italian-harvest-soup-285327 (may not work)