Ingredients
2tbspolive oil
2onions,chopped
½cupcelery,chopped
2medium carrots,peeled and chopped
6garlic cloves,finely chopped
2zucchini,chopped
10ozfresh green beans,sliced into 1-inch pieces
10ozcauliflower florets
4cupscabbage leaves,chopped, washed, about ¼ of a head
8cupslow sodium beef stock,or chicken or vegetable broth
2tspbeef bouillon powder,or chicken or vegetable
1tspcayenne pepper,optional, adjust to heat preference
1tspsalt,to season
½tspfreshly ground black pepper
4cupsspinach leaves,loosely packed, washed
¼cupfresh parsley leaves,packed, chopped
2tsplemon juice,freshly squeezed
Preparation
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
Once hot, add the onion, carrots and celery.
Sauté for 8 minutes until they begin to soften.
Add the garlic, then sauté for 30 seconds until fragrant.
Add the zucchini and green beans, then continue to cook for 4 to 5 more minutes, stirring occasionally.
Throw in the cauliflower and cabbage leaves.
Add the stock, increase the heat to high, then bring to a simmer.
Once simmering, season with the bullion and cayenne. Season with salt and pepper, to taste.
Reduce the heat to low, cover, and cook for 20 minutes until the vegetables are fork tender.
Add the spinach leaves, then stir through until wilted.
Remove from heat, then add the parsley and lemon juice.
Serve warm, and enjoy!
