Maggie'S Minestrone Soup

• 1/4 cup butter
• 1/4 cup olive oil
• 2 large carrots, diced
• 1 large onion, chopped
• 2 stalks celery, thinly sliced
• 2 medium potatoes, diced
• 1 leek, trimmed,washed & thinly sliced
• 3 cups beef broth or 3 cups beef stock
• 3 cups chicken broth or 3 cups chicken stock
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 (19 ounce) can diced tomatoes, & juice
• 1 zucchini, peeled & diced
• 1 (14 ounce) can red kidney beans, drained & rinsed
• 1 (14 ounce) can white kidney beans, drained & rinsed
• 1/2 cup dried spaghetti, broken into pieces
• parmesan cheese

1. Heat butter & oil in a large heavy pot or Dutch oven over medium heat.
2. Add next 5 ingredients & saute for about 10 minutes, stirring occasionally.
3. Add broths, seasonings, tomatoes & zucchini and simmer on low, stirring occasionally, for 30 to 35 minutes.
4. Add beans & spaghetti and simmer for another 15 minutes.
5. Garnish each serving with a shaving of fresh Parmesan.

butter, olive oil, carrots, onion, stalks celery, potatoes, beef broth, chicken broth, salt, pepper, tomatoes, zucchini, red kidney beans, white kidney beans, dried spaghetti, parmesan cheese

Taken from www.food.com/recipe/maggies-minestrone-soup-81956 (may not work)