0/5
(0 Votes)
Ingredients
- 1/3 cup olive oil
- 4 tblsp margarine
- 2 large carrots diced
- 2 large celery stalks, diced
- 2 medium potatoes, diced
- 1 large onion, diced
- 1/2 lb green beans
- 1/2 small head green cabbage, coarsely chopped
- 4 13 3/4-14 1/2 oz cans beef broth
- 1 14 1/2-16 oz can tomatoes
- 1 tsp dried oregano leaves
- 2 medium sized zucchini-diced
- 1 15-19 can white kidney beans(cannellini)-drained
- 1 10oz pkg frozen chopped spinach
- 1/2 cup grated parmesan cheese
Preparation
Step 1
In 8 qt dutch oven over high heat, in hot oil and margarine, cook carrots, celery, potatoes, onion and green beans until lightly browned.
Add cabbage, beef broth, tomatoes with liquid and oregano-heat to boiling. reduce heat to low, cover and simmer 15 minutes. Add zucchini, cover and simmer 15 minutes longer or until vegetables are tender.
Stir in beans and frozen spinach over medium heat. Heat through, stirring occasionally. Sprinkle each serving with cheese.
very good!