September Garden Soup (P)
INGREDIENTS
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3 tablespoons olive oil
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2 each medium onions, and carrots, thin sliced
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top third of 2 stalks celery with their leaves, thin sliced
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6 cloves of garlic, thin sliced
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salt and freshly ground black pepper
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2 teaspoons each dry basil and sweet paprika
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2 tablespoons tomato paste
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2 medium zucchini, thin sliced
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a handful fresh spinach leaves, chopped
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1 portobello mushroom, cap and stem washed and cut into 1/2-inch dice
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1/2 of a large head green cabbage, chopped
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6 to 8 cups broth (low-sodium vegetable or chicken broth)
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1 1/2 cups (6 ounces) shredded Asiago or sharp cheddar cheese
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