Some leftover baby spinach leaves
Oregano and basil (to taste)
5 bay leaves
8 cups vegetable broth (your choice)
Black pepper (to taste)
Salt (to taste)
Instructions:
Sautee Aromatics: In a large pot, heat the olive oil over medium heat. Add the garlic, onions, green pepper, celery, and carrots. Sautee until the vegetables are softened and fragrant.
Add Fresh Ingredients: Chop the fresh tomatoes and add them to the pot along with the sliced Napa cabbage, green beans, zucchini, and leftover baby spinach leaves.
Seasoning: Sprinkle oregano and basil over the vegetables, and add the bay leaves. Stir well to combine.
Pour in Broth: Carefully pour in the vegetable broth, ensuring all the vegetables are submerged. Adjust the amount of broth according to your desired thickness of the soup.
Season to Taste: Season the soup with black pepper and salt to taste. Remember, you can always adjust the seasoning later, so start with a small amount and add more as needed.
Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes, or until all the vegetables are tender and flavors have melded together.
Serve and Enjoy: Ladle the warm and comforting cabbage soup into bowls. Garnish with freshly chopped herbs, if desired. Serve hot and enjoy the nourishing flavors of this hearty vegetable soup.
Continue Reading in next page
