Ingredients: 6 tablespoons Butter,4 Carrots, chopped,3 Stalks celery, chopped,2 Onions, chopped,1 Clove garlic, minced,1 Head cabbage, chopped,1 Large can tomatoes,8 cups Water, more if needed,cup Brown rice, uncooked,1 teaspoon Salt,1 tablespoon Worcestershire sauce,1 teaspoon Mixed Italian seasoning,1/4 teaspoon Pepper,4 Potatoes, coarsely chopped,4 Beef bouillon cubes,2 Large zucchini, sliced,2 can Kidney beans, drained,10 ounces Frozen chopped spinach,3/4 cup Grated Parmesan cheese
Instructions:
- Melt butter in large soup kettle; saute carrots, celery, onions, garlic, and cabbage, about 20 minutes; stir often.
- Add tomatoes, water, rice, seasonings, potatoes, bouillon cubes and zucchini. Bring to a boil. Reduce heat and simmer covered, at least 30 minutes.
- Add beans and spinach; return to a boil and cook over medium heat until spinach is cooked; add more water if needed.
- Garnish with Parmesan.
- Serves 9
