Minestrone - cooking recipe

Ingredients

3 medium carrots
3 stalks celery
2 medium onions
1 large potato
1/4 lb. (115 g) green beans
2 medium zucchini
1/2 lb. (1 small) cabbage
1 medium clove garlic
1/3 c. olive oil
3 Tbsp. butter (I use margarine)
3 1/2 c. beef or chicken broth
1 1/2 c. water
1 (28 oz.) can plum tomatoes
1/2 tsp. salt and basil
1/4 tsp. pepper and rosemary
1 (1 lb.) can cannellini beans
1 bay leaf

Preparation

Wash and chop carrots, celery, onion, pared potato and zucchini.
Mince garlic.
Coarsely shred cabbage.
Heat oil and butter in Dutch oven or big pot over medium heat.
Saute onions until soft and golden, 6 to 8 minutes.
Stir in carrots and potatoes; saute 5 minutes.
Stir in celery and green beans; saute 5 minutes.
Stir in zucchini; saute 3 minutes.
Then cabbage and garlic; cook 1 minute.