Minestrone Soup with Cheese Bread

1. Drain and rinse beans. Place in a saucepan, cover with water and sprinkle in dried onion soup mix.
2. Peel and dice potato. Add to saucepan.
3. Chop cabbage, spinach, zucchini, red bell pepper and parsley. Add to saucepan.
4. Stir in chopped garlic, red pepper flakes,
   beef bouillon powder, sage, thyme and pepper.
5. Add canned tomato and orzo. Mix well.
6. Turn heat onto to high and heat to boiling. Cover and reduce heat to low.
7. Simmer 30 minutes.
8. 10 minutes before soup is ready, prepare cheese bread.
9. Spread half of the margarine over one side
   of a slice of French bread. Place on a baking sheet and heat under oven broiler until lightly browned,
10. Remove from oven, turn and spread
    remainder of margarine over second side of bread. Top with grated mozzarella cheese.
11. Return to oven and toast until cheese melts and is lightly brown.