Vegetarian Minestrone Soup(8 Servings) - cooking recipe

Ingredients

1/2 head green cabbage (about 1 lb.), shredded
3 carrots, peeled and chopped
2 celery ribs, chopped
1 large red onion, chopped
1 Tbsp. olive oil
1 lb. winter squash, peeled, seeded and chopped
2 qt. water
1 lb. collard greens, cleaned, stemmed, trimmed and shredded
1/2 c. small pasta bows
1/2 c. each: parsley and basil leaves
2 cloves garlic
salt and pepper to taste
1 loaf homemade or frozen bread dough (whole wheat or white)
1 c. lentils
1 medium onion, chopped
3 cloves garlic, minced
4 c. torn spinach leaves
4 Tbsp. lemon juice
1/2 tsp. thyme leaves
salt and pepper to taste (optional)
1 c. grated Cheddar cheese

Preparation

Thaw bread dough and let rise once.
Divide dough into 4 round loaves, about 4-inches in diameter.
Place on baking sheet coated with nonstick cooking spray.
Let rise 1 hour.
Bake in 375\u00b0 oven for 25 minutes.
Cool loaves on wire rack.
Slice top third of each loaf.
To make bread bowls, remove bread inside each loaf, leaving about 1/3-inch shell.
Reserve shells and tops.
Save inside of bread for breadcrumbs.