2cupsdiced tomatoesabout 2 large or 14.5 ounce can
32ounceslow-salt vegetable brothor chicken
¼cupfresh basilsliced in strips, about 1 Tablespoon dried
1Tablespoonfresh thyme1 teaspoon dried
Heat oil in large pot over medium heat.
Add onions, cabbage, garlic and saute until tender, about 5 minutes.
Add zucchini, carrots, mushrooms and saute for 5 minutes.
Add tomatoes, broth, basil, thyme, salt and pepper
Bring soup to a boil, reduce heat to low and simmer for about 20 minutes.
Add spinach about 5 minutes before end of cook time.
Top with Parmesan cheese, pesto or protein, as desired.
Substitute or add seasonal vegetables and favorites such as celery, asparagus, beans, potatoes and squash. Store leftovers in freezer. When you are ready to enjoy the soup, microwave from frozen for 1-2 minutes, stirring halfway through.