Minestrone - cooking recipe

Ingredients

1/2 c. olive oil
3 Tbsp. butter
1 c. thinly sliced yellow onion
1 c. diced carrots
1 c. diced celery
2 c. peeled and diced potatoes
2 c. diced zucchini
1 c. diced string beans
3 c. shredded cabbage
6 c. homemade meat broth or 2 c. canned beef broth mixed with 4 c. water
2/3 c. canned Italian tomatoes (with their juice)
1 1/2 c. canned cannellini beans or Great Northern beans
1/3 c. freshly grated Parmesan cheese (optional)

Preparation

Choose a large stockpot.
Put in oil, butter and onion and cook over medium-low heat. Add the other fresh vegetables, one at a time, stirring once or twice and cooking each new addition several minutes before adding the next one. After adding the cabbage, cook about 6 minutes, then add the broth, tomatoes and their juice and a little bit of salt.
Cook slowly, covered, for at least 3 hours.
If you see it's becoming too thick, add a bit more water to your taste.
Fifteen minutes before the soup is done, add the canned cannellini beans.