Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
Ingredients
Directions
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Dissolve bouillon cubes in water in a large glass, heat-proof, measuring cup; stir into vegetables in the pot. Reduce heat to a medium simmer; cook about 10 minutes. Add zucchini, cabbage, and garlic salt; cook until tender, about 5 minutes. Season with salt and black pepper. Top servings with Parmesan cheese.
Heat oil in a large stock pot over medium-high heat. Add onion, carrots, and celery; cook until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning; cook 5 minutes, stirring frequently.
Nutrition Facts (per serving)
| 93 | Calories |
| 5g | Fat |
| 10g | Carbs |
| 5g | Protein |
