Veggistrone

eatingwell.com

Cheryl Church Stott

2 tablespoons extra-virgin olive oil

2 cups chopped onions (2 medium)

2 cups chopped celery (4 medium stalks)

1 cup chopped green bell pepper (1 medium)

4 cloves garlic, minced

3 cups chopped cabbage

3 cups chopped cauliflower (about ½ medium)

2 cups chopped carrots (4 medium)

2 cups green beans, cut into 1-inch pieces, or frozen, thawed

8 cups low-sodium vegetable broth or chicken broth

2 cups water

1 15-ounce can tomato sauce

1 14-ounce can diced tomatoes

1 15-ounce can kidney or pinto beans, rinsed

1 bay leaf

4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed

½ cup thinly sliced fresh basil

10 tablespoons freshly grated Parmesan cheese

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