Kate`s Minestrone Soup

2 tbsp olive oil

1 lg onion -- diced

2 lg carrots -- diced

2 lg potatoes -- diced

1/2 lb green beans -- cut into 1" pieces

6 c water

1/2 sm head of cabbage -- shredded

16 oz tomatoes, canned

1/2 bag spinach leaves -- coarsely shredded

2 med zucchini -- diced

6 beef bouillon cubes

16 oz red kidney beans, canned -- rinsed and drained

2 c orzo -- cooked

1/2 c parmesan cheese -- finely grated

In large saucepot, cook onion, carots, potatoes & green beans until just browned (about 20 minutes). Add water, cabbage, tomatoes with their liquid, spinach, zucchini, & bouillon. Bring to the boil, stirring to break up tomatoes. Simmer, covered, over low heat for about 40 minutes until vegetables are tender. DON`T overcook or they`ll get mushy. Heat water for orzo. As orzo cooks, stir beans into the soup & heat for 15 minutes. To serve, ladle soup into the bowls, stirring orzo into each bowl. Top with cheese.