1/2 c. oil
1 lg. onion, diced
2 carrots, diced
2 stalks celery, diced
2 lg. potatoes, diced
1/2 sm. cabbage, diced
1 sm. escarol, diced
4 c. water
4 bouillon cubes (beef)
1 sm. can tomato soup
1 can red kidney beans
1 can white kidney beans

In a 8 quart saucepan heat oil. When hot add onions, carrots, celery, potatoes and cook until soft, about 20 minutes. In the meantime, cook cabbage in boiling water. Do the same with escarol when vegetables are done. Add water, bouillon and tomato sauce. Add spinach and escarol and cook for 40 minutes. Finally add beans and cook for 10 minutes more.