Meatless Vegetable Soup - cooking recipe

Ingredients

3 Tbsp. olive oil
3 large carrots, chopped
1/2 head cabbage, sliced thin
1 onion, chopped
2 celery stalks, chopped
2 Tbsp. fresh rosemary or 1 Tbsp. dry
6 cans low-sodium chicken broth
1 (28 oz.) can plum tomatoes, chopped (save juice)
1/3 c. grated Parmesan cheese

Preparation

Heat oil in a large pot on medium heat.
Add carrots, cabbage, onion, celery and rosemary.
Saute until tender and starting to brown (about 10 minutes).
Add broth and tomatoes with juice and simmer about 45 minutes.
Season with salt and pepper to taste. Stir in cheese and serve.
Additional grated cheese can be put on top when served.