Vegetable Soup

This vegetable soup is a great and tasty way to eat light and get in a serving of vegetables.  It's more of a method than a recipe--I alter the vegetables depending on what's on hand and the season.   You can add meat, brown rice, or cubed potatoes to make it more substantive.  The ingredients that stay the same in every version are the celery, cabbage and onion.

Ingredients
6 cups broth
1 tbs olive oil
1 large onion diced
2 stalks celery, diced
3 cloves garlic, minced
1/2 cabbage chopped
2 tbs tomato paste
Your choice of other non-starchy vegetables (I usually opt for mushrooms, tomatoes, carrots and squash, or a bag of frozen vegetables if I'm lazy; about 2 cups total)
a handful of fresh basil leaves, sliced
dried oregano
Kosher salt

Instructions

1. Add olive oil to a large dutch oven and heat over medium high heat.  Add onion and celery, and cook for about 5 minutes until onions are translucent.  Add garlic and cook for approximately 1-2 minutes. 
2. Add all remaining ingredients except fresh basil and bring to a boil.  Cover, reduce the heat and simmer for at least 15 minutes until the carrots are tender. 
3. If using zucchini, potatoes or rice, add after 15 minutes and cook until they are the desired texture.  
4. Stir in fresh basil then remove from heat.