Tuscan Vegetable Soup
INGREDIENTS
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1 tablespoon olive oil
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1 1/2 cups onion, finely chopped, about 1 large
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1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used
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3 teaspoons garlic, minced
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4 cups green cabbage, coarsely chopped
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1 14.5 ounce can tomatoes, Italian-style stewed
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2 cups celery, sliced
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2 cups carrots or baby carrots, diced , 1/2-inch pieces
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8 cups low sodium chicken broth, vegetable broth can be substituted
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3 cups potato, diced, 1/2-inch pieces
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1/2 cup basil, chopped fresh
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3 cups zucchini, half-slices, cut zucchini in half, then cut into slices
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1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted
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1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving
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