Ingredients:

1 onion, diced
2 carrots, cut into thin rounds
2 stalks celery, diced
1/2 pound green beans, cut into 2-inch pieces
2 garlic cloves, pressed or minced
1/2 head cabbage, shredded
1 can (28 ounces) diced tomatoes
1 tablespoon dried basil, crushed
2 teaspoons dried oregano, crushed
1 tablespoon beef bouillon granules
2 cubes vegetable bouillon
1 cup hot water
1 teaspoon freshly ground black pepper
1/2 cup red wine (optional)
11 cups water
Two small zucchini, diced into 1-inch cubes
1 can (15 ounces) kidney beans
1 can (15 ounces) cannellini beans (white beans)
1 package (6 ounces) washed and trimmed baby spinach leaves

Directions

Put the onion, carrots and celery in a large pot and cook, covered, until soft, about 7 minutes.

Add the green beans (Italian or regular), garlic, cabbage, tomatoes, basil and oregano. Dissolve the bouillon in the cup of hot water and add to the pot. Add the pepper, red wine and 11 cups of water and bring to a boil. Lower heat to medium and simmer for about 15 minutes.

Add the zucchini, kidney and cannellini beans and cook for 5 more minutes, or just until the zucchini is easily pierced with a fork. Add the spinach, mix thoroughly and cook for 1 more minute.

Recipe makes 12 servings Low Fat Minestrone Soup.

Each 2-cup serving contains about:
203 calories, 1 gram fat, negligible cholesterol, 502 milligrams sodium, 38 grams carbohydrates, 12 grams protein and 3 grams fiber.

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