Minestrone Soup

• 1/3 c. olive oil
• 1 large onion, diced
• 2 stalks celery, diced
• 6 c. water
• 1 1/2 (16 oz.) cans tomatoes
• 2 medium zucchini, diced
• 1/4 c. margarine
• 2 large carrots, diced
• 2 medium potatoes, diced
• 1/2 small head cabbage, shredded
• 1/2 (10 oz.) bag fresh spinach, coarsely shredded
• 1 (16 to 20 oz.) can white kidney beans (cannellini)
• 1 (16 to 20 oz.) can red kidney beans, drained

1. In a very large, heavy saucepot, over medium heat, in hot oil and margarine, cook onion, carrots, celery and potatoes until they are lightly browned, about 20 minutes, stirring occasionally.
2. Add water, cabbage, tomatoes with their liquid, spinach and zucchini. Over higher heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low, cover and simmer 40 minutes or until all vegetables are very tender, stirring occasionally.
3. Do not overcook.
4. Stir in beans; cook 15 minutes longer or just until soup is thickened.

olive oil, onion, stalks celery, water, tomatoes, zucchini, margarine, carrots, potatoes, head cabbage, fresh spinach, white kidney beans, red kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873322 (may not work)