Minestrone Alla Milanese

• 1/4 lb green beans, cut in 1 inch pieces
• 2 medium zucchini, diced
• 1 large potato, peeled and large diced
• 1/2 lb cabbage, shredded
• 3 stalks celery, coarsely chopped
• 3 tablespoons butter
• 2 onions, chopped
• 3 carrots, coarsely chopped
• 1 garlic clove, minced
• 28 ounces crushed plum tomatoes
• 42 ounces beef broth
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon basil
• 1/4 teaspoon rosemary
• 1/4 teaspoon pepper
• 1 bay leaf
• 16 ounces cannellini beans
• 1 cup ditalini

1. Heat butter in 6 quart stock pot over medium heat. Add onions; cook and stir 6-8 minutes until soft and golden, but not brown.
2. Stir in carrots and potato; cook and stir 5 minutes. Add celery, green beans, zucchini, cabbage and garlic; cook and stir 5 minutes.
3. Add broth, water and tomatoes to pot. Stir in all spices.
4. Bring to a boil over high heat; reduce to low. Cover and simmer 1 1/2 hours, stirring occasionally.
5. Rinse and drain cannelini beans; add to pot along with pasta. Uncover and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf.

green beans, zucchini, potato, cabbage, stalks celery, butter, onions, carrots, garlic, tomatoes, beef broth, water, salt, basil, rosemary, pepper, bay leaf, beans, ditalini

Taken from www.food.com/recipe/minestrone-alla-milanese-211096 (may not work)