Quick Italian 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.

olive oil, onion, carrots, stalks celery, tomatoes, italian seasoning, beef bouillon, water, cabbage, garlic salt, salt, parmesan cheese

Taken from www.allrecipes.com/recipe/67650/quick-italian-vegetable-soup/ (may not work)