Recipe

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• 1 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 medium onion, chopped (1/2 cup)
• 4 cups chicken broth or 4 cups water
• 4 cups tomato juice
• 1 cup dry red wine or 1 cup water
• 1 tbsp dried basil leaves
• 1 tsp salt
• 1/2 tsp dried oregano leaves
• 1/4 tsp pepper
• 1/2 medium green cabbage, chopped (3 cups)
• 2 small zucchini, chopped (2 cups)
• 2 medium carrots, sliced (1 cup)
• 2 stalks celery, chopped
• 28 oz diced tomatoes, undrained
• 2 (15 oz) cans beans, rinsed and drained (such as kidney , garbanzo or great northern)
• 10 oz frozen chopped spinach, thawed and squeezed to drain
• grated stella parmesan cheese

• 1 Heat oil in 8-quart Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
• 2 Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour. Serve with cheese.
• 3 To Refrigerate:.
• 4 Refrigerate tightly covered no longer than 48 hours.
• 5 To Reheat From Refrigerator:.
• 6 Cover and heat soup to boiling in 8-quart Dutch oven over medium heat, stirring occasionally.