One Pot Minestrone

• 1/3 c. olive oil
• 1/4 c. butter (optional)
• 1 large onion, chopped
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 2 medium potatoes, diced
• 1 lb. frozen green beans
• 1/2 small cabbage, shredded
• 1 lb. frozen spinach
• 1 (16 oz.) can kidney beans
• 1 (16 oz.) can butter beans
• 1 (16 oz.) can garbanzo beans
• 1 (16 oz.) pkg. pasta shells
• Parmesan cheese (for garnish)
• 1 (16 oz.) can whole tomatoes
• 6 beef bouillon cubes
• 6 to 8 c. water
• 1 to 2 c. Burgundy wine
• 1 tsp. each: oregano, savory, rosemary, sage, thyme, marjoram, sweet basil and garlic
• 1/4 tsp. cayenne pepper

1. Combine all ingredients (except Parmesan cheese and pasta shells) in a huge pot and let simmer on low heat for 1 to 1 1/2 hours or until potatoes and carrots are tender.
2. Cook pasta shells separately and add to soup for about the last few minutes of cooking time.

olive oil, butter, onion, carrots, stalks celery, potatoes, frozen green beans, cabbage, frozen spinach, kidney beans, butter beans, garbanzo beans, pasta shells, parmesan cheese, tomatoes, water, wine, oregano, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858237 (may not work)