| Ingredients
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- 2 tsp. vegetable oil
- 2 cups potatoes, diced
- 1/2 cup onion, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 2 cups vegetable stock
- 1 cup cabbage, shredded
- 1 tsp. dried basil
- 1 bay leaf
- 19 oz. canned tomatoes, chopped
- 1/2 cup frozen peas
- 1/4 cup parsley, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 cup parmesan, freshly grated
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| Preparation Instructions
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- In heavy saucepan, heat oil over medium heat.
- Cook potatoes, onion, carrots and celery, stirring, for 5 minutes or until onions are softened.
- Add stock, cabbage, basil and bay leaf; bring to a boil.
- Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
- Stir in tomatoes, peas, parsley, salt and pepper; heat through.
- Remove bay leaf.
- Sprinkle with cheese.
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