Minestrone Soup

By lawyks

Ingredients

• 3 med. Carrots 1/4 lb green beans
• 3 stalks celery 2 med zucchini
• 2 med. Onions 1/2 lb cabbage
• 1 large potato 1 med. Clove garlic
• 1/3 c. olive oil 3 tblsp butter
• 31/2 c. beef broth 1 1/2 c. water
• 1 can Italian plum tomatoes 1 can cannellini beans
• 1/2 tsp salt, dried basil --- 1/4 tsp pepper, dried rosemary
• 1 bay leaf

Preparation

Step 1

Pare carrots, chop coarsely ---chop onions ---pare potato, chop into cubes----trim green beans, cut into 1 inch pcs----trim zucchini, chop into ½ inch pcs ----coarsely shred cabbage----mince garlic

Heat oil & butter in Dutch oven – add onions – cook until transparent
Stir in carrots & potatoes –sauté 5 minutes
Stir in celery & green beans – sauté 5 min.
Stir in zucchini – sauté 3 min.

Stir in cabbage & garlic – sauté 1 minute

Add broth, water & liquid from tomatoes to pan –chop tomatoes & add --- Stir in seasonings – heat to boiling; then reduce to low, stirring occasionally1 ½ hours

Rinse & drain cannellini beans – add beans to soup – cook uncovered 30 – 40 minutes