Old Fashioned Minestrone

• 1/2 lb. green beans, cut in 1-inch pieces
• 5 oz. bag spinach, shredded
• 16 to 20 oz. red kidney beans, drained
• 1 large onion, diced
• 2 stalks celery, diced
• 28 oz. tomatoes
• 4 beef bouillon cubes
• grated Parmesan cheese
• 2 medium potatoes, peeled and diced
• 1/2 small head cabbage, shredded
• 16 to 20 oz. white kidney beans, drained
• 1/4 c. salad oil
• 2 large carrots, diced
• 8 c. water
• 2 medium zucchini, diced
• 1 tsp. salt

1. In an 8-quart Dutch oven over medium heat, in hot salad oil, cook onions, carrots, celery, potatoes, and green beans about 10 minutes, stirring occasionally.
2. Add water, cabbage, spinach, tomatoes (cut up) and liquid, zucchini, bouillon and salt.
3. Stir well and bring just to a boil.
4. Reduce heat to low.
5. Cover; simmer 1 to 1 1/2 hours or until vegetables are tender, stirring occasionally.
6. Stir in white and red kidney beans; cook 15 minutes longer or until soup is slightly thickened.
7. Parmesan cheese can be sprinkled on individual servings.

green beans, spinach, red kidney beans, onion, stalks celery, tomatoes, parmesan cheese, potatoes, head cabbage, white kidney beans, salad oil, carrots, water, zucchini, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=945137 (may not work)