SOUP - Minestrone Soup by Erna Mastromatteo

By RHagan

Ingredients

• 1/2 cup olive or salad oil
• 1/4 cup butter or margarine
• 2 large carrots
• 1 large onion, diced
• 2 stalks celery, diced
• 2 medium potatoes, diced
• 1/2 lb green beans, cut into 1" pieces
• 6 cups water
• 1/2 small head cabbage, shredded
• 6 oz tomatoes
• 1/2 10 oz. bag spinach, shredded
• 2 medium zucchini, dices
• 6 beef flavour bouillon cubes
• 1 tsp salt
• 16 - 20 oz can white & red kidney beans, drained
• 1/2 cup grated parmesan cheese

Preparation

Step 1

Use 8 quart Dutch oven or large sauce pot over medium heat. In hot oil & butter or margarine, cook the onions, carrots, celery, potatoes & green beans until the vegetables are lightly brown, about 20 minutes, stirring occasionally. Add water, cabbage, tomatoes with their liquid, spinach, zucchini, bouillon cubes & salt. Over high heat , heat to a boil, stirring to break up tomatoes. Reduce heat to low. Cover, simmer for 40 minutes or until vegetables are very tender, stirring occasionally. Do not overcook. Stir in beans; cook 15 minutes longer or just until soup is slightly thickened. If desired, sprinkle cheese over soup in bowl.