Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb butter 1 tb Worcestershire sauce
4 ea carrots, chopped 1 ts mixed Italian seasoning
3 ea stalks celery, chopped 1/4 ts pepper
2 ea onions, chopped 4 ea potatoes, coarsely chopped
1 ea clove garlic, minced 4 ea beef bouillon cubes
1 ea head cabbage, chopped 2 ea large zucchini, sliced
1 ea large can tomatoes 2 cn kidney beans, drained
8 c water, more if needed 10 oz frozen chopped spinach
1/3 c brown rice, uncooked 3/4 c grated Parmesan cheese
1 ts salt

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

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