I did the usual of “a little this, a little of that” to pull together this soup. We had it with a small loaf of Asiago cheese bread – the crust was perfect for soaking in the broth. I don’t salt my soup, so fair warning….to those who like salt this will need some.
Really Quick, Really Veggie Soup
5 cups lower sodium chicken broth
1 16-ounce bag shredded cabbage/carrots/red cabbage
1 14.5-ounce can green beans, drained
1 6-ounce can tomato paste (plain, no salt added)
1/2 cup chopped zucchini (2 tiny ones)
1/4 cup dried onions
1/4 cup balsamic vinegar
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp fresh ground black pepper
Parmesan cheese for topping
In a deep saucepan bring everything but the cheese to a gentle boil. Lower the heat to low and cook covered for 20 minutes, stirring periodically.
Dish up in bowls and top with 1 to 2 Tbsp fresh shredded Parmesan cheese.