Italian Wedding Minestrone

• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 3 tablespoons olive oil
• 1/2 small head cabbage, shredded
• 2 medium potatoes, peeled and chopped
• 1/2 pound fresh green beans, cut into 1-inch pieces
• 8 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 8 beef bouillon cubes
• 1 teaspoon salt
• 1 package (12 ounces) frozen fully cooked Italian meatballs
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 package (6 ounces) fresh baby spinach, torn
• 2 cups cooked ditalini or other small pasta
• 1/2 cup grated Parmesan cheese

1. In a stockpot, saute the onion, celery and carrots in oil until tender. Add the cabbage, potatoes and green beans; cook and stir 5 minutes longer. Add the water, tomatoes, bouillon and salt; bring to a boil. Carefully add meatballs. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender and meatballs are heated through.
2. Stir in the beans, spinach and pasta; heat through. Sprinkle each serving with cheese.

onion, celery, carrots, olive oil, head cabbage, potatoes, green beans, water, tomatoes, salt, italian meatballs, cannellini beans, kidney beans, baby spinach, pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-wedding-minestrone/ (may not work)