Recipe: Crowd Size Minestrone

CROWD SIZE MINESTRONE

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 medium onion , chopped
4 cups chicken broth or water
4 cups tomato juice
1 cup dry red wine or water
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/2 medium head green cabbage, chopped
2 small zucchini, chopped
2 medium carrots, sliced
2 medium stalks celery, chopped
1 cans (28 oz each) diced tomatoes, undrained
2 cans (15 oz each) beans (such as kidney, garbanzo or great northern), rinsed and drained
1 (10 oz) pkg frozen chopped spinach, thawed and drained
grated parmesan cheese (for serving)

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.

Servings: 10
Source: Betty Crocker Magazine, November 1997