Ingredients
- 3 tablespoons olive oil
- 3 large carrots, peeled, chopped
- 1/2 large head green cabbage, thinly sliced
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 6 cups canned chicken broth
- 1 28-ounce can Italian plum tomatoes, chopped, juices reserved
- 1/3 cup grated Parmesan cheese
- Additional grated Parmesan cheese
Directions
- Heat olive oil in heavy large pot over medium heat. Add carrots, cabbage, onion, celery and rosemary and sauté until tender and beginning to brown, about 10 minutes. Add broth and tomatoes with their juices and simmer 45 minutes. Season soup to taste with salt and pepper. Stir in 1/3 cup Parmesan. Ladle soup into bowls. Serve, passing additional cheese separately.
