Melissa is our science teacher friend, but chemistry must be her specialty based on how she mixed up some changes to low carb an Italian favorite. Who needs beans or noodles anyway? They don’t really bring any flavor to the table, so out they go! She calculated it to 10NC per servings at 6 servings. Sounds kinda high if you’re in induction, so you could cut back on the cabbage or tomato sauce. If you reduce the tomatoes, make sure to add extra stock.
2 tsp. olive oil
1 med. onion, finely chopped
1 garlic clove, minced
4 c. chicken stock
1 (15 oz.) can reduced-sodium tomato sauce or regular tomato sauce
1 lg. celery stalk, diced
1 med. zucchini, diced
I bag of Dole Cole Slaw Mix (Cabbage/or just an equivalent amount of cabbage)
1/4 c. fresh parsley leaves, chopped
1 tsp. dried basil leaves
1/2 tsp. dried marjoram leaves
1/4 tsp. dried thyme leaves
1/8 tsp. ground celery seed
Dash of cayenne pepper
1/4 tsp. black pepper
Salt to taste
Combine olive oil, onion, garlic, and 3 tablespoons of vegetable stock. Cook over medium-high heat, stirring frequently, 5 or 6 minutes, until onion is tender. If liquid begins to evaporate, add a bit more stock.
Add remaining vegetable stock, tomato sauce, cabbage, celery, and zucchini. Then add parsley, basil, marjoram, thyme, celery seed, cayenne, and pepper. Stir to mix well. Cover and bring to a boil. Lower heat and simmer about 15 minutes.
Makes 5 to 6 servings.
***Update: Browned 2 lbs of plain breakfast sausage with 2 T of Italian seasoning and added to this soup. Super fly! Will do this every time I make this.***