6 tbsp. butter
4 chopped carrots
3 chopped celery stalks
2 chopped onions
1 minced garlic clove
1 coarsely chopped head cabbage
2 large cans tomatoes
8 c. water
1/3 c. brown rice, uncooked
1 tsp. salt
1 tbsp. Worcestershire sauce
1 tsp. mixed Italian seasoning
1/4 tsp. pepper
4 coarsely chopped potatoes
4 beef, chicken or vegetable bouillon cubes
2 large sliced zucchini
2 cans kidney beans drained
10 oz. frozen chopped spinach
3/4 c. grated Parmesan cheese
2 cans tomato sauce

Melt butter in large soup kettle; sauté carrots, celery, onions, garlic, and cabbage about 20 minutes; stir often. Add tomatoes, water, rice, tomato sauce, seasonings, potatoes, bouillon cubes and zucchini. Bring to a boil. Reduce heat and simmer covered 30 minutes. Add beans and spinach; return to a boil and cook over medium heat until spinach is cooked; add more water if needed. Garnish with Parmesan.

Serves 9.