Minestrone(Soup) - cooking recipe

Ingredients

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

Preparation

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