2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups chicken broth
1-1/2 cups diced green cabbage
1 tbs. catsup (tomato paste)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini

In large saucepan, sprayed with nonstick cooking spray, sauté carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, catsup, basil, oregano, and salt; bring to boil. Lower heat and simmer, covered, about 15 minutes or until veggies are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.