diced2 celery stalks, diced1 medium zucchini, diced1 cup green beans, trimmed and cut into 1-inch pieces1/2 head of cabbage, shredded1 (14.5 oz) can diced tomatoes, undrained8 cups fat-free vegetable broth (or chicken broth if not vegetarian)2 cups water1 teaspoon dried oregano1 teaspoon dried basilSalt and black pepper to tasteOptional: 1 tablespoon tomato paste for deeper flavorStep by Step InstructionsPrepare the Vegetables: Wash, peel (if necessary), and dice all vegetables uniformly to ensure even cooking.Sauté Aromatics: In a large stockpot over medium-high heat, add a few tablespoons of water or broth. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant.Combine Ingredients: Add the remaining vegetables (zucchini, green beans, cabbage), the canned diced tomatoes with their juice, vegetable broth, water, oregano, and basil to the pot. Stir everything to combine.Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 25-35 minutes, or until all the vegetables are tender.Season: Season the soup with salt and black pepper to taste. If using, stir in the tomato paste until fully incorporated for a richer flavor.Serve: Ladle the hot soup into bowls and serve immediately.FAQQ: Is this soup really zero Points?A: On most Weight
ADVERTISEMENT
