Crowd-Size Minestrone - cooking recipe

Ingredients

1 tablespoon 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 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon 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 ounces diced tomatoes, undrained
2 (15 ounce) cans beans, rinsed and drained (such as kidney, garbanzo or great northern)
10 ounces frozen chopped spinach, thawed and squeezed to drain
grated stella parmesan cheese

Preparation

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.
Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour. Serve with cheese.
To Refrigerate:
Refrigerate tightly covered no longer than 48 hours.
To Reheat From Refrigerator:
Cover and heat soup to boiling in 8-quart Dutch oven over medium heat, stirring occasionally.