Minestrone(Soup)

• 3 medium carrots, chopped coarsely
• 3 stalks celery, chopped coarsely
• 1/4 lb. green beans, cut in 1-inch pieces
• 1 large potato, cut in 3/4-inch cubes
• 2 medium zucchini, cut in 1/2-inch cubes
• 1/2 lb. cabbage, shredded coarsely
• 1 clove garlic, minced
• 1/3 c. olive oil
• 3 Tbsp. butter
• 2 medium onions, chopped
• 3 1/2 c. beef broth
• 1 1/2 c. water
• 1 (28 oz.) can Italian tomatoes, chopped (reserve juice)
• 1/2 tsp. salt
• 1/2 tsp. dried basil, crumbled
• 1/4 tsp. pepper
• 1/4 tsp. dried rosemary, crumbled
• 1 bay leaf
• 1 can cannellini beans, drained and rinsed

1. Heat oil and butter in a 5-quart Dutch oven pan over medium heat.
2. Add onions; saute, stirring until soft and golden, 6 to 8 minutes.
3. Stir in carrots, celery, green beans and potato; saute 5 minutes.
4. Add zucchini, cabbage and garlic; saute for 3 minutes. Add broth, water and liquid from tomatoes.
5. Add tomatoes, salt, basil, rosemary, pepper and bay leaf.
6. Heat to boiling; reduce heat to low.
7. Simmer, covered, stirring occasionally, about 1 1/2 hours.
8. Add beans to soup.
9. Cook, uncovered, until soup is thick, 30 to 40 minutes longer.
10. Remove bay leaf.
11. Makes 12 cups, 8 to 10 servings.
12. Sprinkle grated Parmesan cheese, if desired.

carrots, stalks celery, green beans, potato, zucchini, cabbage, clove garlic, olive oil, butter, onions, beef broth, water, italian tomatoes, salt, basil, pepper, rosemary, bay leaf, cannellini beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774654 (may not work)