all hearty and cozy and **it...

this is good and easy and healthy. i think jenni might have made this and i got it from her, but i dont remember. i do know the recipe is from all recipes, which i need to start using more often.

QUICK ITALIAN VEGETABLE SOUP

Ingredients (serves 6)

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 (16 ounce) can diced plum tomatoes
• 2 teaspoons Italian seasoning
• 2 cubes beef bouillon
• 6 cups water
• 2 zucchinis, quartered and sliced
• 2 cups sliced cabbage
• 1 teaspoon garlic salt
• salt and ground black pepper to taste
• freshly grated Parmesan cheese (optional)

Directions

1. Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
2. Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

I served this with these cheese muffins from Pioneer Woman. I have mixed feelings about these. They had a very odd consistency because of all the cheese. But I'm wondering if this was confounded by the fact that I didn't use colby jack (which, by the way, is my favorite cheese of all time - all soft and awesome. well, i also REALLY love brie, but i mean colby for everyday stuff).

I just used the shredded 'mexican' cheese mix i had on hand. Maybe i'll try 'em again. G waivered on them slightly and then, of course, declared he loved them. He is a woman-who-hates-cooking's dream... so easy to please.

in other cooking related news, i think i might start publishing our weekly menus as i make them. then if you want to be lazy you can copy me and i can have them all in one place and they can be easily rotated. you think??