Vegetarian Minestrone Soup(8 Servings)

• 1/2 head green cabbage (about 1 lb.), shredded
• 3 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1 large red onion, chopped
• 1 Tbsp. olive oil
• 1 lb. winter squash, peeled, seeded and chopped
• 2 qt. water
• 1 lb. collard greens, cleaned, stemmed, trimmed and shredded
• 1/2 c. small pasta bows
• 1/2 c. each: parsley and basil leaves
• 2 cloves garlic
• salt and pepper to taste
• 1 loaf homemade or frozen bread dough (whole wheat or white)
• 1 c. lentils
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 c. torn spinach leaves
• 4 Tbsp. lemon juice
• 1/2 tsp. thyme leaves
• salt and pepper to taste (optional)
• 1 c. grated Cheddar cheese

1. Thaw bread dough and let rise once.
2. Divide dough into 4 round loaves, about 4-inches in diameter.
3. Place on baking sheet coated with nonstick cooking spray.
4. Let rise 1 hour.
5. Bake in 375u0b0 oven for 25 minutes.
6. Cool loaves on wire rack.
7. Slice top third of each loaf.
8. To make bread bowls, remove bread inside each loaf, leaving about 1/3-inch shell.
9. Reserve shells and tops.
10. Save inside of bread for breadcrumbs.

green cabbage, carrots, celery, red onion, olive oil, winter, water, collard greens, pasta, parsley, garlic, salt, bread, lentils, onion, garlic, torn spinach leaves, lemon juice, thyme, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=741967 (may not work)