INGREDIENTS
1 tbsp
extra-virgin olive oil
2
medium onions (chopped)
4
medium carrots (chopped)
4
stalks celery (chopped)
4 cloves
garlic (minced)
4 cups
chopped cabbage (half head)
1
green bell pepper (chopped)
1
zucchini (chopped)
1
14- ounce can diced tomatoes
8 cups
bone broth (or low-sodium vegetable broth)
1
bay leaf
1 tsp
oregano
1 tsp
basil
1/2 tsp
red pepper flakes
1 tsp
salt (optional)
1/2 tsp
black pepper