Minestrone

Directions

1. 1
   Trim fresh green beans; cut into 1 inch pieces.
2. 2
   Trim zucchini; cut into 1/2 inch cubes.
3. 3
   Peel potato; cut into 3/4 inch cubes.
4. 4
   Coarsely shred cabbage.
5. 5
   Heat oil and butter in 6 quart stockpot or Dutch over over medium heat.
6. 6
   Add onions; cook and stir 6 to 8 minutes until onions are soft and golden but not brown.
7. 7
   Stir in carrots and potato; cook and stir 5 minutes.
8. 8
   Stir in celery and green beans; cook and stir 5 minutes.
9. 9
   Stir in zucchini; cook and stir 3 minutes.
10. 10
    Stir in cabbage and garlic; cook and stir 1 minute more.
11. 11
    Drain tomatoes, reserving juice.
12. 12
    Add broth, water and reserved juice to stockpot.
13. 13
    Chop tomatoes coarsely; add to stockpot.
14. 14
    Stir in salt, basil, rosemary, black pepper and bay leaf.
15. 15
    Bring to a boil over high heat; reduce heat to low.
16. 16
    Cover and simmer 1 1/2 hours, stirring occasionally.
17. 17
    Rinse and drain cannellini beans; add beans to stockpot.
18. 18
    Uncover and cook over medium-low heat 30 - 40 minutes more until soup thickens, stirring occasionally.
19. 19
    Remove and discard bay leaf.
20. 20
    Serve with cheese.