Minestrone Soup - cooking recipe

Ingredients

1/3 c. oil
2 medium potatoes, diced
1/4 c. butter or margarine
1 large onion, diced
2 large carrots, diced
2 stalks celery, diced
1/2 lb. green beans (1-inch pieces)
6 c. water
1/2 small head cabbage, shredded
1 (16 oz.) can tomatoes
1/2 (10 oz.) bag fresh spinach, shredded
2 medium zucchini, diced
6 beef flavored bouillon cubes
1 tsp. salt
1 (16 to 20 oz.) can white kidney beans, drained
1 (16 to 20 oz.) can red kidney beans, drained
1/2 c. grated Parmesan cheese

Preparation

In 8-quart Dutch oven on medium heat, add oil, butter, onions, carrots, celery, potatoes and green beans; cook until slightly browned, approximately 20 minutes, stirring occasionally.
Add water, cabbage, tomatoes (with their juices), spinach, zucchini, bouillon cubes and salt.
Bring to boil, stirring to break up tomatoes.
Reduce heat to low, cover and simmer for 40 minutes or until vegetables are tender, stirring occasionally.
Do not overcook.
Stir in red and white kidney beans; cook 15 minutes longer or until soup thickens.