Crowd-Size Minestrone

• 1 tablespoon vegetable oil
• 2 garlic cloves, finely chopped
• 1 medium onion, chopped (1/2 cup)
• 4 cups chicken broth or 4 cups water
• 4 cups tomato juice
• 1 cup dry red wine or 1 cup water
• 1 tablespoon dried basil leaves
• 1 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 1/2 medium green cabbage, chopped (3 cups)
• 2 small zucchini, chopped (2 cups)
• 2 medium carrots, sliced (1 cup)
• 2 stalks celery, chopped
• 28 ounces diced tomatoes, undrained
• 2 (15 ounce) cans beans, rinsed and drained (such as kidney, garbanzo or great northern)
• 10 ounces frozen chopped spinach, thawed and squeezed to drain
• grated stella parmesan cheese

1. Heat oil in 8-quart Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
2. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour. Serve with cheese.
3. To Refrigerate:
4. Refrigerate tightly covered no longer than 48 hours.
5. To Reheat From Refrigerator:
6. Cover and heat soup to boiling in 8-quart Dutch oven over medium heat, stirring occasionally.

vegetable oil, garlic, onion, chicken broth, tomato juice, red wine, basil, salt, oregano, pepper, green cabbage, zucchini, carrots, stalks celery, tomatoes, beans, spinach, parmesan cheese

Taken from www.food.com/recipe/crowd-size-minestrone-176517 (may not work)