2 Tbs butter
1 onion chopped
1 celery rib chopped
1 carrot sliced thin
1 med zucchini grated
1 15 oz can crushed tomatoes or tomato sauce
1 10 oz pkg frozen green beans
1 sm head cauliflower cut up
1/4 head cabbage sliced thin and chopped
1/2 tsp dried basil
1 46-oz can chicken broth or veggie broth to keep it vegetarian
1/4 tsp black pepper
grated Parmesan cheese (optional)
Melt butter in large soup pot.
Add carrot, celery, and onion.
Cook 5 minutes or until veggies are tender and onions are translucent.
Add green beans, cauliflower, and broth.
Bring to boil. Reduced heat and simmer 15 minutes.
Add tomato, zucchini, basil, and pepper.
Cook 10 minutes. Add cabbage and cook 5 minutes.
Serve garnished with Parmesan cheese if desired.
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