6 tbsp. butter
3 lg. carrots, sliced
2 med. celery stalks, sliced
2 med. onions, diced
1 sm. garlic clove, minced
1 sm. head green cabbage, sliced
1 (16 oz.) can tomatoes
1/3 c. reg. long grain rice
2 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. dried oregano
1/4 tsp. pepper
4 med. potatoes, peeled, cut bite-size
4 beef flavor bouillon cubes
2 lg. zucchini, cut bite-size
2 (15 1/2 to 19 oz.) cans red kidney beans, drained
1 (10 oz.) pkg. frozen chopped spinach
1/2 c. grated Parmesan or Romano

About 1 1/2 hours before serving, cook in an 8 quart Dutch oven or pot, over medium high heat, in butter, the carrots, celery, onions, garlic and cabbage until vegetables are browned. Stir 20 minutes. Add tomatoes with next 8 ingredients and 8 cups of water.

Over high heat, heat to boil, stirring occasionally. Reduce to low, cover and simmer 30 minutes, or until vegetables and rice are tender. Add beans and frozen spinach. Cook over medium heat until spinach is cooked and beans heated through. Add more water if necessary. Makes about 9 main dish servings. Garnish with cheese.