Minestrone - cooking recipe

Ingredients

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)

Preparation

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.