3 tablespoons vegetable oil
1 large onion, sliced
1 medium head cabbage, shredded
6 carrots, peeled and quartered
3 scallions, peeled and quartered
4 florets
1 (14.5 ounce) can diced tomatoes, with juice
1 (15 ounce) can kidney beans, drained
1 (28 ounce) can whole kernel corn, undrained
1/2 cup low sodium chicken bouillon granules
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups water
1 cup chopped fresh parsley
freshly ground black pepper to taste
Place oil in a medium saucepan. Bring to a boil. Boil, stirring occasionally, until thickened.
Add onion and saute for 20 minutes, or until browned and tender. Drain onion and cut into wedges.
Add cabbage, carrots, garlic and zucchini; cover and simmer over high heat for 30 minutes, stirring frequently. Stir in beans, corn, chicken bouillon and salt and pepper flakes. Cover and simmer briefly, stirring occasionally. Stir through tomato juice, tomato broth, tomatoes, broth and wine.
Pour mixture into saucepan, stirring occasionally, over low heat. Cook, stirring occasionally, for 2 to 3 minutes or until thickened. Stir through parsley and black pepper.