Minestrone

      6 tb Butter
      4 ea Carrots, chopped
      3 ea Stalks celery, chopped
      2 ea Onions, chopped
      1 ea Clove garlic, minced
      1 ea Head cabbage, chopped
      1 ea Large can tomatoes
      8 c  Water, more if needed
    1/3 c  Brown rice, uncooked
      1 ts Salt
      1 tb Worcestershire sauce
      1 ts Mixed Italian seasoning
    1/4 ts Pepper
      4 ea Potatoes, coarsely chopped
      4 ea Beef bouillon cubes
      2 ea Large zucchini, sliced
      2 cn Kidney beans, drained
     10 oz Frozen chopped spinach
    3/4 c  Grated Parmesan cheese

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


Yield: 9 Servings