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 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
• 1 cup slice carrot (about 2 medium)