Tom Martin's Zucchini & Cabbage Soup

1. Saute (olive oil) for 5 minutes:  
• 2/3 c. sliced carrots
• 1/2 c. diced onion
• 2 cloves garlic (minced)
2. Add: 
• 3 c. broth (I use broth from chicken bouillon cubes)
•  1 1/2 c. diced green cabbage
• 1/2 c. green beens (cut)
• 14 oz. can whole tomatoes (drained and cut)
• 1/2 tsp. dried basil
• 1/4 tsp. oregano
• 1/4 tsp. salt 
3. Simmer for 15 minutes.
4. Add 1/2 c. diced zucchini, and simmer for 5 more minutes.

This is the recipe exactly as I learned it (this is Marya).  I loved it, but over time have developed my own vegetable soup using this as my starting point.  The recipe I have developed is listed next, but this original frame is delicious, too...a good one after St. Patrick's day with lots of leftover cabbage!