Ingredients
- 8 cups vegetable broth
- 1 teaspoon olive oil
- 1 onion, chopped
- 1 (19 ounce) can Romano beans, drained and rinsed
- 1 (19 ounce) can diced tomatoes
- 1 cup canned pasta sauce
- 3 to 4 cups thinly sliced cabbage
- 1/2 cup frozen corn
- 2 bay leaves
- 1 teaspoon dried oregano
- Salt and pepper to taste
How to Make
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Step 1: Heat the oil in a small skillet and cook the onion until it starts to brown.
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Step 2: Bring the vegetable broth to a boil and add the remaining ingredients.
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Step 3: Reduce heat and simmer for about an hour.
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Step 4: Remove bay leaves and ladle into bowls.
We hope you enjoy this recipe!
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