Minestrone
By: Frank Fariello
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 tablespoons Butter
4 Carrots, chopped
3 Stalks celery, chopped
2 Onions, chopped
1 Clove garlic, minced
1 Head cabbage, chopped
1 Large can tomatoes
8 cups Water, more if needed
 cup Brown rice, uncooked
1 teaspoon Salt
1 tablespoon Worcestershire sauce
1 teaspoon Mixed Italian seasoning
1/4 teaspoon Pepper
4 Potatoes, coarsely chopped
4 Beef bouillon cubes
2 Large zucchini, sliced
2 can Kidney beans, drained
10 ounces Frozen chopped spinach
3/4 cup Grated Parmesan cheese

Preparation

1 Melt butter in large soup kettle; saute carrots, celery, onions, garlic, and cabbage, about 20 minutes; stir often. Add tomatoes, water, rice, seasonings, potatoes, bouillon cubes and zucchini. Bring to a boil. Reduce heat and simmer covered, at least 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. 2 Serves 9