Here’s the classic – darn good! This recipe makes a double batch. And it’s soooooo much better if you make it with homemade chicken stock, instead of the canned stuff.
1 T olive oil (this makes it not “free” – but I think a little fat makes it a lot tastier!)
1 c chopped onion
1 c chopped carrot
4 cloves minced garlic
6 cups homemade chicken stock (or beef, chicken or veggie broth)
2 T tomato paste
1 c cut green beans (fresh are way better than frozen of course)
2 c chopped cabbage (most recipes double this quantity)
1 T chopped fresh basil (or 1 t dried)
1 t dried oregano
1 c chopped zucchini
salt, to taste
In a 6-qt stockpot, saute onions, carrots and garlic in olive oil for 5 minutes. Add all remaining ingredients except zucchini. Simmer for 5-10 minutes, then add zucchini and simmer another 5-10 minutes.