| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Dutch | Veg09 | 6 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | c | Onion; chopped |
| 2 | tb | Minced fresh garlic |
| 1 | Stalk celery; thinly sliced | |
| 1 | lg | Carrot; diced |
| 1 | Ripe tomato; (peeled & seeded), | |
| ; diced | ||
| 1/2 | c | Diced zucchini |
| 1/2 | c | Finely chopped cabbage |
| 4 | c | Vegetable broth |
| 1/2 | ts | Salt and pepper; (or more to taste) |
| 1/2 | ts | Dried marjoram |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Ground coriander |
| 1/2 | c | Finely chopped broccoli flowerets |
| 1 | tb | Minced fresh parsley |
| 1 | tb | Minced fresh basil |
INSTRUCTIONS
Heat the oil in a large, nonstick Dutch oven over medium high heat. Add the onion and cook, stirring frequently, until onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring, 1 minute. Add celery, carrot, tomato, zucchini, cabbage, broth, salt, and dried herbs and bring to a boil. Reduce heat, cover, and simmer 5 minutes. Add broccoli, parsley, and basil, and simmer 5 minutes. Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0l.
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