Romagna-Style Vegetable soup

By carinem25

Ingredients

• 1/2 cup olive oil
• 3 T butter
• 1 yellow onion, thinly sliced
• 1 large carrot, diced
• 2 celery ribs, diced
• 2 russet potatoes, diced
• 2 zucchini, diced
• 1/2 lb green beans, diced
• 1/2 large head cabbage, shredded
• 1 14oz can beef broth
• 1 piece parmesan cheese rind
• 4 cups water
• 2/5 cup canned tomatoes with their juice
• 1 can cennelini or great northern beans, drained and rinsed
• 1/3 cup freshly grated parmegiano reggiano

Preparation

Step 1

Combine oil, butter and onion, sweat(med low) until golden, about 6 minutes. Add carrots and cook two more minutes. Add celery, potatoes, zucchini and green beans. Add cabbage, cook 6 minutes. Add broth, rind, water, tomatoes, and salt. Cover cook stirring occasionally for 2.5 hours. Add beans and cook 15 minutes. Add water to thin soup if desired, remove rind, stir in grated cheese.