Vegetable Base:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chopped green cabbage
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 zucchini, diced

Broth and Seasonings:

• 1 can (14.5 oz) diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 tablespoon lemon juice (optional)

Garnish:

• Chopped fresh parsley