Italian Vegetable Soup

[COOK TIME: 30 MIN]

Ingredients

2 tablespoons butter
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
Parmesan cheese (optional)

Directions
Melt butter 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.
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.

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Perfect for a cool evening,

very quick and easy to make