6 tbsp. butter (3/4 stick)
3 lg. carrots, sliced
2 med. celery stalks, sliced
2 med. onions, diced
1 sm. garlic clove, minced
1 med. head green cabbage (chopped)
2 (16 oz.) cans chopped tomatoes
8 c. water
1/3 c. long grained rice or pasta
2 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. oregano leaves
1/4 tsp. black pepper
4 med. potatoes, peeled and chopped
4 beef flavored bouillon cubes
2 lg. zucchini, chopped
2 (15-20 oz.) cans kidney beans (drained)
1 (10 oz.) pkg. frozen chopped spinach

In 10 quart Dutch oven over medium heat in hot butter, cook carrots, celery, onions, garlic and cabbage until vegetables are browned, stirring frequently.

Add tomatoes with their liquid and the next 9 ingredients; over high heat, heat to boiling, stirring occasionally. Reduce heat to low, cover and simmer 30 minutes or until vegetables are cooked. Add spinach and beans. Heat until spinach is cooked. Serve with grated Parmesan cheese sprinkled on hot soup.