Minestrone

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 1/4 lb fresh green beans
• 2 medium zucchini
• 1 large potato
• 1/2 lb cabbage
• 1/3 cup olive oil
• 3 tablespoons butter
• 2 medium onions, chopped
• 3 medium carrots, coarsely chopped
• 3 celery ribs, coarsely chopped
• 2 garlic cloves, minced
• 1 (28 ounce) can italian plum tomatoes, undrained
• 3 1/2 cups beef broth
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil leaves, crushed
• 1/4 teaspoon dried rosemary leaves, crushed
• 1/4 teaspoon fresh black pepper
• 1 bay leaf
• 1 (16 ounce) can cannellini beans
• freshly grated parmesan cheese (optional)

Recipe

• 1 trim fresh green beans; cut into 1 inch pieces. trim zucchini; cut into 1/2 inch cubes. peel potato; cut into 3/4 inch cubes. coarsely shred cabbage. heat oil and butter in 6 quart stockpot or dutch over over medium heat. add onions; cook and stir 6 to 8 minutes until onions are soft and golden but not brown. stir in carrots and potato; cook and stir 5 minutes. stir in celery and green beans; cook and stir 5 minutes. stir in zucchini; cook and stir 3 minutes. stir in cabbage and garlic; cook and stir 1 minute more.
• 2 drain tomatoes, reserving juice. add broth, water and reserved juice to stockpot. chop tomatoes coarsely; add to stockpot. stir in salt, basil, rosemary, black pepper and bay leaf. bring to a boil over high heat; reduce heat to low. cover and simmer 1 1/2 hours, stirring occasionally.
• 3 rinse and drain cannellini beans; add beans to stockpot. uncover and cook over medium-low heat 30 - 40 minutes more until soup thickens, stirring occasionally. remove and discard bay leaf. serve with cheese.