Ingredients
- 1 tablespoon vegetable oil
- 2 garlic cloves, finely chopped
- 1⁄2 cup onion (about 1 med)
- 3 cups chopped green cabbage (about 1/2 medium head)
- 2 cups chopped zucchini (about 2 small)
- 1 cup slice carrot (about 2 medium)
- 1 cup chopped celery (about 2 medium stalks)
- 4 cups vegetable broth (I"ve used vegetable broth cubes or canned broth)
- 4 cups tomato juice (I use a whole large can)
- 1 cup dry red wine
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon pepper
- 1 (28 ounce) can whole tomatoes, undrained
- 1 (14 ounce) can garbanzo beans, rinsed and drained
- 1 (14 ounce) can kidney beans, rinsed and drained
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed to drain
- grated parmesan cheese, if desired
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