6 tbsp. butter
3 lg. carrots, sliced
2 med. celery stalks, sliced
2 med. onions, diced
1 clove garlic, minced
1/2 head cabbage, shredded
1 (16 oz.) can tomatoes
8 c. water
1/2 c. orzo or elbows
2 tsp. salt
2 tsp. Worcestershire
1/4 tsp. oregano
1/4 tsp. pepper
4 med. potatoes, diced
4 beef bouillon cubes
2 lg. zucchini, diced
1 (15-20 oz.) can kidney beans, drained
1 (10 oz.) frozen spinach
1/2 c. grated Romano or Parmesan cheese

In a large pot, melt butter. Cook carrots, celery, onions, garlic and cabbage about 20 minutes, stirring frequently. Add tomatoes and the next 9 ingredients. Heat to boiling. Turn heat to low and simmer 30 minutes or until vegetables are tender. Add beans and frozen spinach. Cook over medium heat until spinach is cooked. Add more water if necessary. Soup becomes thick upon standing. Serve with grated cheese.