1/3 c. olive oil
1/4 c. butter
1 lg. onion, diced
2 lg. carrots, diced
2 celery stalks, diced
2 med. potatoes, diced
1/2 lb. green beans, cut into 1 inch pieces
6 c. water
1/2 sm. head cabbage, shredded
1 (16 oz.) can tomatoes
1/2 of 10 oz. bag fresh spinach, coarsely shredded
2 med. zucchini, diced
6 beef flavored bouillon cubes
1 tsp. salt
1 (16-20 oz.) can white kidney beans, drained
1 (16-20 oz.) can red kidney beans, drained
1/2 c. grated Parmesan cheese

In an 8 quart Dutch oven or a large saucepot, over medium heat, in hot oil and butter, cook onions, carrots, celery, potatoes and green beans until vegetables are lightly browned, about 20 minutes (stir occasionally). Add water, cabbage, tomatoes with their liquid, spinach, zucchini, bouillon cubes and salt.

Over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low, cover and simmer for 40 minutes or until all the vegetable are very tender; stir occasionally. Do not overcook. Stir in beans, cook 15 minutes longer or just until the soup is slightly thickened.

To serve, ladle soup in bowls and sprinkle cheese on separately.