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Hearty Vegetable Soup

3 tablespoons olive oil

3 large carrots, peeled, coarsely 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 vegetable or chicken broth

1 (28-ounce) can ready-cut tomatoes with juice

1/3 cup freshly grated Parmesan cheese

Additional freshly grated Parmesan cheese

1. Heat olive oil in Dutch oven over medium heat. Add carrots, cabbage, onion, celery and rosemary. Saute until tender and beginning to brown, about 10 minutes. Add broth and tomatoes with juice; simmer for 45 minutes. Season soup to taste with salt and pepper.
2. Stir in 1/3 cup Parmesan. Ladle soup into bowls. Serve, passing additional cheese separately.

Serves 8.

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