Healthy recipes: Quick Italian vegetable soup

Published Jan. 25, 2011
By Kayla Scherf
Health and Wellness Center dietician

MOODY AIR FORCE BASE, Ga. -- The Health and Wellness Center dietician provides a series of seasonal recipes for each month. January's recipes are based on carrots.

Ingredients:
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

How to make it:
1. Heat oil in a large stock pot over medium-high heat. Sauté onion, carrot and celery until onion is translucent and vegetables are tender, about 5 to 7 minutes. Stir in tomatoes and Italian seasoning and cook 5 more minutes, 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 and sprinkle with garlic salt and cook until tender, 5 more minutes. Adjust seasoning with salt and pepper and serve. Top with fresh Parmesan cheese if desired.

Preparation time: 15 minutes
Cook time: 30 minutes
Serves 6