Old Fashioned Minestrone - cooking recipe

Ingredients

1/2 lb. green beans, cut in 1-inch pieces
5 oz. bag spinach, shredded
16 to 20 oz. red kidney beans, drained
1 large onion, diced
2 stalks celery, diced
28 oz. tomatoes
4 beef bouillon cubes
grated Parmesan cheese
2 medium potatoes, peeled and diced
1/2 small head cabbage, shredded
16 to 20 oz. white kidney beans, drained
1/4 c. salad oil
2 large carrots, diced
8 c. water
2 medium zucchini, diced
1 tsp. salt

Preparation

In an 8-quart Dutch oven over medium heat, in hot salad oil, cook onions, carrots, celery, potatoes, and green beans about 10 minutes, stirring occasionally.
Add water, cabbage, spinach, tomatoes (cut up) and liquid, zucchini, bouillon and salt.
Stir well and bring just to a boil.
Reduce heat to low.
Cover; simmer 1 to 1 1/2 hours or until vegetables are tender, stirring occasionally.
Stir in white and red kidney beans; cook 15 minutes longer or until soup is slightly thickened.
Parmesan cheese can be sprinkled on individual servings.