Begin by heating a large pot over medium-high heat and spray it lightly with olive oil. Add the chopped onion and carrots, stirring occasionally for about 5 minutes until the vegetables soften and the onion becomes translucent.

Next, pour in the nonfat low-sodium beef broth (or vegetable broth) along with the tomato paste, diced tomatoes, and chopped cabbage. Stir well to combine all the ingredients.

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes.

Stir in the chopped zucchini and continue to let the soup simmer for an additional 10 minutes.

Before serving, taste the soup and adjust the seasonings to your liking.