Homemade Vegetable Beef Soup

I love minestrone soup, but I am avoiding nightshade family vegetables right now - that means no tomatoes or potatoes.  This is essentially a minestrone recipe with the potatoes and tomato omitted.  This batch happens to be made with lamb stock, but beef stock makes a soup that is just as good.

Mom's Vegetable Beef (or Lamb) Soup

2 Tablespoons olive oil

1 large onion, chopped

2 large carrots, chopped

3 stalks celery, chopped
1 or 2 large parsnips, chopped

6 cups beef or lamb stock with meat from stock diced and added back in
1 cup wild rice
1 cup frozen corn

½ head cabbage, shredded

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 (optional)

In a large pot, over medium heat, in hot oil, cook onion, carrots, and celery until vegetables are lightly browned (about 20 minutes).  Add meat stock, canned tomatoes, cabbage, rice, corn spinach and salt. Simmer 50 to 60 minutes or until all vegetables are very tender and rice is fully cooked.  Ladle into bowls and serve sprinkled with finely grated Pecorino Romano cheese.