Minestrone Soup

By adventurefamily5

Ingredients

• 2 Tbsp butter 
1 Tbsp olive oil
• 2 carrots, diced
• 4 stalks celery, diced
• 1 onion, diced
• 1 tomato, chopped
• 1/2 head of cabbage, chopped
• 2 zucchini, chopped
• 3 garlic cloves, minced
• 1 tsp dried basil
• 1 Tbsp dried parsley
• 1 Bay leaf
• 1 c frozen cut green beans
• 5 cups chicken broth (5 c water, 5 chicken bullion cubes)
• 5 c water
• 1 can butter beans
• 1 can great northern beans
• 1/2 c Parmesan

Preparation

Step 1

Saute carrots, celery, and onion in butter and olive oil in a large pot. Add cabbage, zucchini, garlic, basil, parsley and green beans, and cook until soft. Add Bay leaf, broth and water; bring to a boil. Reduce heat and simmer. Empty beans into a strainer and rinse to remove excess salt (optional: you can empty can directly into the soup if you want). Simmer 5 minutes more; remove Bay leaf. Stir in cheese. You can also let this soup sit for a day, meaning put it in the fridge, and the flavors develop even more.