Chunky Vegetable/bean Soup

• 4 cups vegetable stock or 4 cups chicken broth
• 1 large onion, chopped coarse
• 2 medium potatoes, peeled and cubed 1/2 inch
• 2 stalks celery, chopped,include leaves
• 1 cup fresh green beans, cut diagonally into 1/2 inch lengths
• 2 cups thinly sliced white cabbage
• 1 cup fresh spinach or 1 cup frozen spinach, chopped
• 1 large carrot, peeled and sliced
• 1 large sweet red pepper, seeded and diced
• 1 large green pepper, seeded and diced
• 2 teaspoons dried dill weed or 14 cup chopped fresh dill
• 19 fluid ounces red kidney beans, drained
• 14 teaspoon salt
• 14 teaspoon black pepper
• 18 teaspoon ground cayenne pepper
• 14 cup freshly grated parmigiano-reggiano cheese or 14 cup grated parmesan cheese

1. In a medium size cooking pot, add vegetable stock, onion and potatoes; bring to boil, reduce heat and simmer covered for 10 minutes.
2. Add celery, green beans, cabbage, spinach, carrots, red and green peppers, dill weed, kidney beans, cover and simmer for another 15 minutes or until vegetables are just tender.
3. Add salt, black pepper and cayenne pepper.
4. Adjust seasonings to taste.
5. When serving, sprinkle each serving with grated Parmesan cheese.
6. Serve hot.

vegetable stock, onion, potatoes, stalks celery, fresh green beans, white cabbage, fresh spinach, carrot, sweet red pepper, green pepper, dill, red kidney beans, salt, black pepper, ground cayenne pepper, cheese

Taken from www.food.com/recipe/chunky-vegetable-bean-soup-18576 (may not work)