• 1/3 cup olive oil
  • 1/4 cup butter or margarine
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • Ad
  • 2 medium potatoes, chopped
  • 8 oz. fresh green beans, cut in 1 inch pieces
  • 6 cups water
  • 1/2 small head cabbage, shredded
  • 1 can tomatoes
  • 5 oz. fresh spinach, coarsely shredded
  • 2 medium zucchini, chopped
  • 6 beef-flavored bouillon cubes
  • 1 tsp. salt
  • 2 cans kidney beans
  • 1/2 cup grated Parmesan cheese


Heat olive oil and butter in 8 quart kettle over medium heat. Add onion, carrots, celery, potatoes, and green beans. Cook for 20 minutes or until vegetables are lightly browned, stirring occasionally. Add water, cabbage, tomatoes with liquid, spinach, zucchini, bouillon cubes, and salt. Bring to a boil over high heat, stirring to break up tomatoes. Reduce heat to low. Simmer, covered, for 40 minutes or until vegetables are tender, stirring occasionally. Do not overcook. Stir in beans. Cook for 15 minutes longer or until soup is slightly thickened. Ladle soup into bowls. Sprinkle cheese on top. 8-16 servings.


By Robin from Washington, IA


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