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As a twist on traditional minestrone, this one calls for brown rice instead of pasta as well as cabbage and a dash of Worcestershire sauce. Add this soup to your winter repertoire!

Hearty Minestrone with Brown Rice

6 tablespoons butter
1 head cabbage, cored and chopped
2 onions, chopped
4 carrots, peeled and chopped
3 celery ribs, chopped
2 cloves garlic, finely chopped
8 cups water
1 (28-ounce) can chopped tomatoes, undrained
1/3 cup uncooked brown rice
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
4 potatoes, peeled and diced
2 zucchini, sliced
4 teaspoons beef base or bouillon granules
2 (15.5-ounce) cans kidney beans, drained
1 (10-ounce.) package frozen chopped spinach, thawed
Freshly grated Parmesan cheese for accompaniment

1. Melt butter in a large stockpot over medium heat. Add cabbage, onion, carrot, celery and garlic; sauté until vegetables are tender, about 20 minutes, stirring often.
2. Add water, tomatoes with juices, brown rice, Worcestershire sauce, Italian seasoning, salt and pepper; stir to combine. Add potatoes, zucchini and beef base. Bring to a boil, reduce heat, and simmer, covered, for at least 30 minutes.
3. Add kidney beans and spinach. Return to a boil and cook over medium heat until heated through, about 10 minutes. Garnish with Parmesan cheese to serve.

Makes 12 servings.