Minestrone Soup
from
GlendaTheGoodWitch
1/4 cup olive oil
1/4 cup butter or margarine
1 large onion, diced
2 cloves garlic, minced
2 large carrots, diced
2 stalks celery, diced
2 medium potatoes, diced
1/2 pound green beans, cut into 1-inch pieces
6 cups beef or vegetable stock
1/2 small head of cabbage, shredded
1 16-ounce can tomatoes
1/2 10-ounce bag fresh baby spinach
2 medium zucchini, diced
1 16- to 20- ounce can white kidney (cannellini) beans, drained & rinsed
1 16- to 20- ounce can red kidney beans, drained & rinsed
Salt & pepper to taste
Shredded Parmesan or Romano cheese
In 8-quart stock pot over medium heat, in hot oil & butter, cook onion, garlic,
carrots, celery, potatoes and green beans until lightly browned, about 20
minutes, stirring occasionally.
Add stock, cabbage, tomatoes with their liquid, spinach and zucchini. Turn heat
to high & bring to a boil, stirring to break up tomatoes.
Reduce heat to low; cover and simmer about 30-40 minutes until all vegetables
are tender, stirring occasionally.
Stir in beans and cook 10-15 minutes longer or until soup is slightly thickened.
Serve topped with grated Parmesan or Romano cheese and some good crusty Italian
bread. Enjoy!
Makes
approximately 8 servings or 16 cups
