Quick Vegetable Soup

It doesn't necessarily take a full day of cooking to make a hearty and healthy vegetable soup, as this recipe demonstrates.

Ingredients:

3 Tbs (45 ml) olive oil

3 large carrots, chopped

1/2 large head of green cabbage, thinly sliced

1 medium onion, chopped

2-3 stalks celery, chopped

2 Tbs (30 ml) chopped fresh rosemary, or 1 Tbs (15 ml) dried

4-6 cups (1-1.5 L) vegetable stock(See recipe for September 2007)

28 oz (785 g) canned tomatoes with their liquid

Salt to taste

Freshly grated Parmesan cheese

Directions:

Heat the olive oil in a large pot over moderate heat and saute the carrots, cabbage, onion, celery, and rosemary until tender, about 10 minutes. Add the stock and the tomatoes with their liquid, bring to a boil, reduce the heat and simmer covered for 30 minutes. Serve with Parmesan cheese for the diners to add at the table.

Serves 4 to 6.