Categories: Soup

Ingredients

• 1/3 cup olive oil
• 1/4 cup butter
• 1 lg onion, diced
• 2 lg carrots, diced
• 2 stalks celery, diced
• 2 med. potatoes, peeled and diced
• 1/2 pound fresh green beans, chopped
• 6 cups water
• 1/2 small cabbage, shredded
• 16 oz can diced tomatoes
• 5 oz fresh spinach (optional)
• 2 Quarts tomato juice
• 1 tsp oregano
• 1/2 tsp basil
• 2 med zucchini, diced
• 6 beef bouillon cubes
• 1 tsp salt
• 16-20 oz can white kidney beans
• 16-20 oz can red kidney beans
• 1/2 cup Parmesan cheese

Directions

1. Over medium heat in dutch oven pot, heat oil and butter and cook carrots, celery, potatoes, and green beans until veggies are browned (about 20 mins). Add water, cabbage, tomatoes with their liquid, spinach, zucchini, bouillon cubes, and salt over high heat. Heat to boiling. Reduce heat to low, cover. simmer for 40 mins or until veggies are tender. Stir in beans and cook 15 mins longer.

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