– white onion – celery – garlic – dried oregano – dried basil – red pepper flakes – green cabbage – green beans
– carrots – can of diced tomatoes – tomato paste – chicken broth – zucchini – salt and pepper
In a large stockpot over medium heat, saute diced onion and celery with a bit of non-stick cooking spray until softened (about 6 minutes).
Add minced garlic, basil, oregano, and crushed red pepper. Saute 1-2 minutes more until herbs and garlic are fragrant.
Add sliced cabbage, green beans, carrots, diced tomatoes, tomato paste, and chicken broth. Stir until the tomato paste is evenly combined into the soup.
Bring soup to a simmer, reduce heat, cover, and boil gently until vegetables are tender and softened, about 20 minutes. Then add zucchini to the soup and cook several minutes longer.
Stir the soup, season with salt and black pepper to taste, and serve.