½ white onion diced
1 cup celery diced
2 to 3 cloves garlic minced
2 teaspoons dried oregano
2 teaspoons dried basil
¼ teaspoon crushed red pepper flakes adjust to taste
½ head green cabbage sliced
1 cup green beans trimmed and cut into 1-inch sections
1 cup carrots peeled and sliced
15 ounces diced tomatoes (including the juices)
8 ounces tomato paste
8 cups chicken broth
1 zucchini lightly peeled and sliced
In a large stockpot over medium heat, saute diced onion and celery with a bit of non-stick cooking spray until softened (about 6 minutes).
Add minced garlic, basil, oregano, and crushed red pepper. Saute 1 to 2 minutes more until herbs and garlic are fragrant.
Add sliced cabbage, green beans, carrots, diced tomatoes, tomato paste, and chicken broth. Stir until the tomato paste is evenly combined into the soup.
Bring soup to a simmer, reduce heat, cover, and cook until vegetables have softened, about 20 minutes.
Add zucchini to the soup and cook several minutes longer.
Stir the soup, season with salt and pepper to taste, and serve.
PRO TIP: We use just ½ head of cabbage as this amount will make a fairly vegetable-heavy soup. You can easily double the recipe and use a whole head of cabbage for a larger batch.
PRO TIP: The red pepper adds a nice kick to the soup with a mild-medium spice. Add more for a spicy soup or just a couple of flakes for a milder soup.
PRO TIP: We add the zucchini in at the very end because it cooks quickly and gets soggy.
PRO TIP: A sprinkle of parmesan cheese on top would make a tangy addition to this hearty soup.