![](https://cdn.statically.io/img/www.allrecipes.com/thmb/5ApTcwmVEK82MvC0qArp0PneYfo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8564001-9b8e0e4c43a149779c4cde8701cc52d0.jpg)
Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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2 carrots, sliced
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2 stalks celery, sliced
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1 (16 ounce) can diced plum tomatoes
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2 teaspoons Italian seasoning
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2 cubes beef bouillon
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6 cups water
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2 zucchinis, quartered and sliced
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2 cups sliced cabbage
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1 teaspoon garlic salt
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salt and ground black pepper to taste
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½ cup freshly grated Parmesan cheese
Directions
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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.
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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.
Nutrition Facts (per serving)
93 | Calories |
5g | Fat |
10g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 93 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 2g | 8% |
Cholesterol 6mg | 2% |
Sodium 1210mg | 53% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 5g | 10% |
Vitamin C 31mg | 34% |
Calcium 138mg | 11% |
Iron 2mg | 8% |
Potassium 449mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.