In large stockpot over medium heat, cook the following for 20 minutes:
1/3 cup olive oil
¼ cup butter
1 large onion, chopped
2 large carrots, diced
2 celery stalks, diced
2 medium potatoes, diced
Add to stockpot and heat to boiling:
½ lb green beans, cut in 1 inch lengths
6 cups water
½ head cabbage, shredded
16 oz can tomatoes
5 oz fresh spinach
2 medium zucchini, sliced
6 beef bouillon cubes (or vegetable if needing to substitute)
Reduce heat to low and simmer for 40 minutes. Then stir in:
1 16 oz can cannellini beans, drained
1 16 oz can red kidney beans, drained
Serve with parmesan cheese over each individual serving.
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