Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 1 pk Frozen chopped spinach,
1 Clove Garlic, minced -thawed (10 oz)
1 md Onion, thinly sliced then 1/2 ts Dried basil
-cut in half 1 tb Minced fresh parsley
2 Stalks Celery, sliced 1/4 ts Dried sage
2 c Shredded cabbage Salt and pepper to taste
2 c Sliced carrots 1/2 c Uncooked rice (optional)
1 cn Cannellini beans, rinsed and 1/4 c Ditalini OR other small
-drained (10 oz.) -hollow pasta (optional)
1 cn Italian plum tomatoes, 8 c Beef stock
-crushed by hand, including 1/4 c Grated parmesan cheese
Liquid (28 oz)

Heat oil in a stockpot, add garlic, onion, celery, cabbage and carrot and
saute' 10 minutes, stirring occasionally. Add all other ingredients except
parmesan cheese; cover and simmer 45 minutes. Add parmesan cheese and stir
well; simmer another 5 minutes and serve. Serves 8 to 10

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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