1/3 c. oil
4 tbsp. butter
2 lg. carrots, diced
2 lg. celery stalks, diced
2 med. potatoes, diced
1 lg. onion, diced
1 can green beans, drained
1/2 sm. head cabbage, chopped
4 (14 1/2 oz.) cans beef broth
1 (16 oz.) can tomatoes
1 tsp. dried oregano leaves
1/8 tsp. minced garlic
2 (16 oz.) cans zucchini in Italian style tomato sauce
1 can white kidney beans, drained (Cannellini)
1 can red kidney beans, drained
1/2 pkg. egg noodles (opt.)

In 8 quart pot in oil and butter, cook carrots, celery, potatoes and onion until tender. Add remaining ingredients, except noodles and bring to a boil. If desired, add noodles at this point. Reduce heat and simmer 1/2 hour.