Weekday Vegetable Soup

Name: Weekday Vegetable Soup
Ingredients: 3 tablespoons olive oil; 3 large carrots, peeled, chopped; 1/2 large head green cabbage, thinly sliced; 1 onion, chopped; 2 celery stalks, chopped; 2 tablespoons chopped fresh rosemary or 1 tablespoon dried; 6 cups canned chicken broth; 1 28-ounce can Italian plum tomatoes, chopped, juices reserved; 1/3 cup grated Parmesan cheese; Additional grated Parmesan cheese

10 ingredients

7 steps

Ingredients

3 tablespoons olive oil
3 large carrots, peeled, chopped
1/2 large head green cabbage, thinly sliced
1 onion, chopped
2 celery stalks, chopped
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
6 cups canned chicken broth
1 28-ounce can Italian plum tomatoes, chopped, juices reserved
1/3 cup grated Parmesan cheese
Additional grated Parmesan cheese

Directions

1

Heat olive oil in heavy large pot over medium heat.
2

Add carrots, cabbage, onion, celery and rosemary and saute until tender and beginning to brown, about 10 minutes.
3

Add broth and tomatoes with their juices and simmer 45 minutes.
4

Season soup to taste with salt and pepper.
5

Stir in 1/3 cup Parmesan.
6

Ladle soup into bowls.
7

Serve, passing additional cheese separately.