Ingredients:
1 small head of cabbage, chopped
1 onion, diced
3 carrots, sliced
2 stalks celery, sliced
4 cups vegetable broth (or chicken broth)
1 can (14.5 oz) diced tomatoes
1 teaspoon garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
Fresh basil (for garnish)
Directions:
In a large pot, sauté the diced onion, carrots, and celery over medium heat for about 5 minutes, until softened.
Add minced garlic and cook for another minute, until fragrant.
Add the chopped cabbage, diced tomatoes, vegetable broth, dried basil, oregano, bay leaf, salt, and pepper.
Bring the soup to a boil, then reduce heat and let it simmer for 25-30 minutes, or until the vegetables are tender.
Remove the bay leaf before serving.
Garnish with fresh basil and serve hot.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 100 kcal per serving
