INGREDIENTS
1/2 cup olive oil
1 large onion, diced
2 large carrots, diced
2 ribs celery, diced
2 medium potatoes, peeled and diced
1/2 lb green beans cut into 1″ pieces
4 cups water
1/2 small head of cabbage, shredded
1/2 bag of spinach, shredded
6 medium tomatoes
2 medium zucchini, diced
4 boullion cubes
1 tsp salt
1 lb can white kidney beans, drained
1 lb can red kidney beans, drained
grated Parmesan cheese
DIRECTIONS
In a large pot over medium heat, cook onion, carrots, celery, potatoes, and green beans in hot olive oil until vegetables are slightly brown, about 20 minutes, stirring occasionally. Add water, cabbage, spinach, tomatoes, zucchini, boullion, and salt. Bring to boiling, stirring to break up the tomatoes. Reduce heat to low, cover, simmer 40 minutes or until veggies are very tender. Stir in white and red beans and cook 15 minutes longer. Pass cheese to sprinkle over each serving. Serves 16.