1/4 c. olive oil
3 c. diced onions
2 c. diced carrots
2 c. diced celery
1 c. diced tomatoes
1 c. whole, skinned tomatoes
1 c. green beans
1 c. canned kidney beans
1 c. chopped white cabbage
Salt to taste
1 1/2 tsp. white pepper
1 1/2 tsp. garlic powder
4 tbsp. instant beef bouillon
3 tbsp. instant chicken bouillon
1 1/2 tsp. sweet basil
2 tsp. oregano
7 c. water
1 c. tomato puree
1/2 c. barley
1 c. peas
1 c. canned garbanzo beans
1 c. ditalini or macaroni shells, cooked
1 c. cooked chopped spinach
Grated Parmesan cheese

Heat olive oil. Saute diced onions, carrots, celery until onions are translucent. Add diced and whole tomatoes, green beans, kidney beans, cabbage, salt, pepper, garlic powder, beef bouillon, chicken bouillon, basil, oregano, water, tomato puree and barley. Simmer 45 minutes.

Stir in peas, garbanzo beans, cooked ditalini or macaroni shells and simmer 15 minutes. Add spinach. Serve hot, sprinkled generously with grated Parmesan cheese.