This soup is such a comfort food! Chock full of vegetables - it is just delicious!
1/4 cup olive oil
1 large onion, chopped
2 large carrots, chopped
3 stalks celery, chopped
2 medium potatoes, chopped
6 cups beef or lamb stock with meat removed from the bones, diced and returned to stock
½ head cabbage, shredded
1 16 oz can diced tomatoes
1 cup frozen corn or 1 can corn, drained
1 teaspoon salt
2 large handfuls fresh spinach, coarsely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup finely shredded Pecorino Romano cheese (sheep cheese)
In a large pot, over medium heat, in hot oil, cook onion, carrots, celery, and potatoes until vegetables are lightly browned (about 20 minutes). Add meat stock, canned tomatoes, cabbage ,corn, spinach and salt. Simmer 50 to 60 minutes or until all vegetables are very tender. Ladle into bowls and serve sprinkled with finely grated Pecorino Romano cheese.