3 Tbsp. olive oil
2 stalks celery, chopped
1 medium carrot, peeled and sliced
2 cloves garlic, minced
1 small yellow onion, chopped
2 (15 oz.) cans Great Northern or pinto beans
1 Tbsp. Kitchen Bouquet
1 (10 oz.) pkg. frozen chopped spinach
1 c. potato, diced
1 small bay leaf
2 (14 oz.) cans chicken broth
1 c. cabbage, shredded
1 c. zucchini, sliced
1/4 tsp. thyme
1 (8 oz.) can tomato sauce

In large heavy bottom pot, heat oil. Sauté celery, carrot, garlic and onion over medium heat until tender (about 15 minutes). Add beans. Add remaining ingredients and simmer 1 hour. May serve sprinkled with Parmesan cheese. Serves 6.