1 small head cabbage
2 onions
3 carrots
3 stalks celery
6 tbsp. butter
1 can white kidney beans
1 can red kidney beans
1 pkg. frozen chopped spinach
3 pkg. beef bouillon
1 can vegetable broth
1 can stewed Italian tomatoes
2 tsp. Worcestershire sauce
salt, pepper, oregano
2-3 cloves garlic, crushed or minced from jar
1/3 c. Acini di Pepe pasta

Use a very large, deep pan (8-10 quarts). Shred cabbage and carrots. Chop onions and celery. (If using a food processor, use the grater blade for all vegetables.) Melt butter and add garlic and onions. Cook slowly until onions are transparent. Be careful not to let burn. Add cabbage, carrots and celery. Cover and cook for 25 minutes, stir frequently. Add vegetable broth and 8-10 cups of water. Add bouillon and tomatoes. Cover and simmer 30 minutes. Add beans (don't drain), pasta, Worcestershire sauce and seasonings.

Simmer until pasta is almost done. Add spinach (chop some more in processor). Cover and simmer an additional 30 minutes.