Minestrone

• 1/4 c. olive oil
• 2 Tbsp. butter
• 1 large onion, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 2 medium zucchini, peeled and diced
• 2 medium potatoes (unpeeled), diced
• 1 small head cabbage, chopped
• 2 cloves garlic, minced
• 12 c. hot water
• 1 (16 oz.) pkg. frozen soup vegetables
• 1 (29 oz.) can chopped tomatoes (with juice)
• 1 (8 oz.) pkg. frozen chopped spinach
• 1 (16 oz.) can white kidney beans or Great Northern beans, drained
• 1 (16 oz.) can garbanzo beans (chickpeas), drained
• 1 (16 oz.) can red kidney beans, drained
• 8 to 10 beef flavored bouillon cubes
• 2 tsp. salt
• 1 tsp. pepper
• 8 oz. small pasta, cooked (small shells or elbows work well)

1. In 8-quart pot over medium heat, saute: onion, carrots, celery, zucchini, potatoes, cabbage and garlic in hot oil and melted butter. Saute 15 to 20 minutes or until tender.

olive oil, butter, onion, carrots, stalks celery, zucchini, potatoes, head cabbage, garlic, water, frozen soup vegetables, tomatoes, spinach, white kidney beans, garbanzo beans, red kidney beans, beef, salt, pepper, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140827 (may not work)