1/2 c. olive or salad oil
1 lg. onion, diced
2 lg. carrots, diced
2 stalks celery, diced
2 med. potatoes, peeled and diced
1/2 lb. green beans, cut into 1 inch pieces
4 c. water
1/2 (10 oz.) pkg. or bag spinach, coarsely shredded
6 med. peeled tomatoes
2 med. zucchini, diced
4 beef flavored bouillon cubes or envs.
1 tsp. salt
1 (16 to 20 oz.) can white kidney (Canelli) beans, drained
1 (16 to 20 oz.) red kidney beans, drained
Grated Parmesan cheese

About 2 hours before serving, in 8 quart Dutch oven or sauce pot over medium heat in hot oil, cook onions, carrots, celery, potatoes, and green beans until vegetables are lightly browned (about 20 minutes), stirring occasionally. Add water, spinach, tomatoes, zucchini, bouillon, and salt. Over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low; stir. Stir in white and red kidney beans. Cook 15 minutes longer or until soup is slightly thickened. Pass grated cheese to sprinkle over each serving. Makes about 16 cups.