4 Quarts Chicken Stock
6 Carrots Diced
2 Onions Diced
4 Cloves Garlic Chopped
6 Ribs Celery Diced
2 Large Russet Potatoes Diced
1 Head Cabbage – Chopped
1 20oz Bag Spinach Chopped
1 Bag Frozen Peas
Make chicken stock and set aside.
Microwave Carrots, Potatoes for 3 minutes to soften
Microwave peas for 3 minutes
In a large pot, add 3 tbsp olive oil. Heat over med high heat and saute garlic.
Add onions and celery and saute 2 minutes
Add potatoes, cabbage cover and bring to a boil.
Uncover and reduce heat and simmer for 20 minutes
Add spinach and return to simmer covered.
Simmer 20 minutes.
Let cool and serve with grated cheese.