Weekday Vegetable Soup
|Olive oil||3 Tablespoon|
|Carrots||3 Large, peeled, chopped|
|Green cabbage head||1⁄2 Large, thinly sliced|
|Onion||1 , chopped|
|Celery stalks||2 , chopped|
|Chopped fresh rosemary/1 tablespoon dried rosemary||2 Tablespoon|
|Canned chicken broth||6 Cup (96 tbs)|
|Canned italian tomatoes||28 Ounce, chopped, juices reserved|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1 Tablespoon (Additional)|
Heat olive oil in heavy large pot over medium heat.
Add carrots, cabbage, onion, celery and rosemary and saute until tender and beginning to brown, about 10 minutes.
Add broth and tomatoes with their juices and simmer 45 minutes.
Season soup to taste with salt and pepper.
Stir in 1/3 cup Parmesan.
Ladle soup into bowls.
Serve, passing additional cheese separately.