Ingredients and Instructions

• 1 teaspoon canola or olive oil
• 2 cups potato, diced
• ½ cup onion, chopped
• 1 cup carrots, chopped
• ½ cup celery, chopped
• 2 cups chicken broth
•  1 cup cabbage, shredded
• 1 bay leaf
• 1 (15 oz) can diced tomatoes
• 1 tablespoon dried parsley
• salt and pepper to taste
• Parmesan cheese, grated (optional)

1. In heavy saucepan, heat oil; add potatoes, onion, carrots and celery, stirring for 5 minutes or until onions are softened.
2. Add chicken broth, cabbage, and bay leaf.  Bring to boil.
3. Reduce heat.  Cover and simmer for 20-30 minutes or until vegetables are tender.
4. Stir in tomatoes, parsley, salt and pepper; heat through.  Remove bay leaf.
5. Top with parmesan cheese if desired.

Makes 4 servings