Quick Italian vegetable soup that is ready in a flash.

Ingredients of the Recipe:

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

Method of Preparation:

Heat oil in a pot over medium high heat. Fry the onions, carrot and celery in oil until the onion becomes translucent. Vegetables will soften up in 5 to 7 minutes. Add the tomatoes and Italian seasoning and cook for 5 minutes and stir frequently.  Dissolve the bouillon cubes in water and stir in the vegetables. Adjust the heat to medium and allow to cook for 10 minutes. Add zucchini, cabbage and sprinkle the garlic salt. Cook until they become soft or for 5 more minutes. Add salt and pepper according to taste and serve.