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| 1 | tablespoon | olive oil | ||
| 1-1/2 | cups | carrots, sliced | ||
| 1 | cup | red bell pepper, diced | ||
| 1 | medium | onion, chopped | ||
| 6 | cloves | garlic, minced | ||
| 6 | cups | beef broth | ||
| 2 | cups | cabbage, chopped | ||
| 1-1/2 | cups | spinach, chopped | ||
| 2 | tablespoons | tomato paste | ||
| 1 | tablespoon | basil | ||
| 1 | teaspoon | oregano | ||
| 1/4 | teaspoon | salt, or to taste | ||
| 2 | cups | zucchini, diced | ||
 |
| Add
olive oil to saucepan; heat. Saute carrot, pepper, onion, and garlic
over low heat until soft, about 5 minutes. Add broth cabbage,
spinach, tomato paste, basil, oregano, and salt; bring to a boil.
Reduce heat ; simmer , covered, for 15 minutes. Stir in zucchini; cook
3-4 minutes more. Serve hot. Suggestion: Serve with warm wheat rolls... hmmm good! Yield: 4-6 servings |
