Red Cabbage And Artichoke Vegetable Soup

Ingredients

• 1/4 cup extra virgin olive oil
• 2 cups finely shredded red cabbage
• 1/2 cup seeded and chopped ripe tomatoes
• 1 cup canned artichoke hearts, drained and chopped
• 2 1/2 cups green peas
• 1 cup low-sodium vegetable juice
• 2 teaspoons water
• dried basil
• salt and freshly ground black pepper

Method

1. 1 Heat olive oil in a large soup pot over medium heat. Sauté cabbage, tomatoes, artichoke hearts, and peas for 10 minutes.
2. 2 Add vegetable juice and water. Bring to a boil, then reduce heat. Add basil and simmer for 10 minutes until vegetables are tender.
3. 3 Serve in individual bowls. Season to taste with salt and pepper.