Minestrone

• 6 Tbsp. butter
• 4 chopped carrots
• 3 chopped celery stalks
• 2 chopped onions
• 1 minced garlic clove
• 1 coarsely chopped head cabbage
• 2 large cans tomatoes
• 8 c. water
• 1/3 c. brown rice, uncooked
• 1 tsp. salt
• 1 Tbsp. Worcestershire sauce
• 1 tsp. mixed Italian seasoning
• 1/4 tsp. pepper
• 4 coarsely chopped potatoes
• 4 beef, chicken or vegetable bouillon cubes
• 2 large sliced zucchini
• 2 cans kidney beans drained
• 10 oz. frozen chopped spinach
• 3/4 c. grated Parmesan cheese
• 2 cans tomato sauce

1. Melt butter in large soup kettle; saute carrots, celery, onions, garlic, and cabbage about 20 minutes; stir often.
2. Add tomatoes, water, rice, tomato sauce, seasonings, potatoes, bouillon cubes and zucchini.
3. Bring to a boil.
4. Reduce heat and simmer covered 30 minutes.
5. Add beans and spinach; return to a boil and cook over medium heat until spinach is cooked; add more water if needed.
6. Garnish with Parmesan.
7. Serves 9.

butter, carrots, celery stalks, onions, garlic, head cabbage, tomatoes, water, brown rice, salt, worcestershire sauce, mixed italian seasoning, pepper, potatoes, beef, zucchini, kidney beans, spinach, parmesan cheese, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140305 (may not work)