Minestrone Soup

Ingredients:

1/4 pound green beans

2 medium zucchini

1 large potato

1/2 pound cabbage coarsely shredded

1/3 cup olive oil

3 Tbsp butter

2 medium onions chopped

3 medium carrots coarsely chopped

3 celery stalks coarsely chopped

1 clove garlic

1 28oz can of plum tomatoes, undrained

3 1/2 cup beef broth

1 1/2 cup water

1/2 tsp salt

1/2 tsp dried basil leaves

1/4 tsp pepper

1 bay leaf

1 16 oz can of cannellini beans

Freshly grated Parmesan cheese

Directions:

Trim green beans and cut into about 1 inch pieces. Cut zucchini into 1/2 inch cubes. Peel potato and cut into 3/4 inch cubes. Coarsely shred cabbage.

Heat oil and butter in 6 quart stockpot over medium heat. Add chopped onions cook and stir for 6 to 8 minutes until onions are soft, being careful not to brown them.

Stir in carrots and potato and continue to cook for about 5 minutes. Stir in celery and green beans and cooking for 5 minutes. Stir in zucchini cooking and stirring for a few minutes. Add shredded cabbage and garlic cook and stir for a few minutes.

Drain Tomatoes reserve the juice. Add broth, water and reserved juice to stockpot. Stir in salt, basil, rosemary, pepper and bay leaf. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 1 1/2 hours, stirring occasionally.

Chop tomatoes add to the stock pot with the drained and rinsed cannellini beans. Cook uncovered over medium low heat for about 30 to 40 minutes until the soup thickens.

Remove bayleaf and serve with grated parmesan cheese.