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.
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
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.