I am looking for a great recipe for a veggie soup that includes cabbage, fresh basil, and zucchini.?

Anyone have anything? I have a ton of recipes for vegetable soup but I really want to use up some fresh basil that I have, and I'm not quite sure how to best utilize it in a veggie soup.
I am looking for a great recipe for a veggie soup that includes cabbage, fresh basil, and zucchini.?
CABBAGE STUFFED WITH BEEF, ZUCCHINI, AND HERBS



The health benefits: nearly a fifth of the RDA for vitamin C in 1/2 cup raw cabbage; magnesium from the zucchini; eggplant offers fiber.

Makes 4 servings.



2 cabbages or Napa cabbages (1 1/2 lb each)

1/4 cup fat-free chicken broth

3 tbsp olive oil

2 small zucchini, finely diced

1 large tomato, finely diced

1 sweet onion, finely chopped

1 small eggplant, finely diced

1 tbsp chopped garlic

6 oz lean ground beef

1 tbsp each chopped fresh basil, parsley and thyme

1/4 cup whole-grain breadcrumbs

2 tbsp melted unsalted butter



Heat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.
Reply:5 cups of chicken stock and a small can of tomatoe paste and any veggies and seasonings you like
Reply:FRESH VEGETABLE BASIL SOUP



3 tbsp. butter

1 med. onion, chopped

1 lg. stalk celery, sliced

1 lg. carrot, sliced 1/8 inch thick

1 lg. thin-skinned potato

2 lg. tomatoes

4 c. vegetable stock

3 tbsp. coarsely chopped fresh basil or 1 teaspoon dry basil

1/2 sm. head cauliflower, broken into flowerets

2 sm. zucchini, sliced 1/4 inch thick

1/2 lb. fresh green peas, shelled

Salt and pepper



In a 5 quart pan over medium heat, melt butter. Add onion, celery, and carrot; cook, stirring occasionally, until vegetables are soft but not brown (about 10 minutes). Meanwhile, peel potato and cut into 1/2 inch cubes. Peel and dice tomatoes; you should have 2 cups. Add potato, tomatoes, stock, and basil to pan. Bring to a boil, then cover and simmer for 15 minutes. Add cauliflower and zucchini and simmer for 10 more minutes. Add peas and simmer for another 5 minutes or until all vegetables are tender. Season to taste with salt and pepper. Pass Parmesan cheese at the table to sprinkle onto soup. Makes 6 (1 2/3 cup) servings.



You could always put in cabbage also