3 med. carrots
3 stalks celery
2 med. onions
1 lg. potato
1/4 lb. green beans
2 med. zucchini
1/2 lb. cabbage
1 med. clove garlic
1/3 c. olive oil
3 tbsp. butter
3 1/2 c. beef broth
1 1/2 c. water
1 can Italian plum tomatoes (28 oz.)
1/2 tsp. salt
1/2 tsp. dried basil, crumbled
1/4 tsp. pepper
1/4 tsp. rosemary, crumbled
1 bay leaf
1 can (1 lb.) cannellini beans

Pare carrots; chop coarsely. Chop celery coarsely. Chop onions. Pare potato; cut into 3/4 cubes. Trim green beans, cut into 1 inch pieces. Trim zucchini, cut into 1/2 inch cubes. Coarsely shred cabbage, mince garlic.

Heat oil and butter in 5 quart Dutch oven over medium heat. Add onions, saute, stirring occasionally, until soft and golden but not brown, 6 to 8 minutes. Stir in carrots and potatoes; saute 5 minutes. Stir in cabbage and garlic; cook 1 minute.

Add broth, water and liquid from tomatoes to pan. Chop tomatoes coarsely; add to pan. Stir in salt, basil, rosemary, pepper and bay leaf. Heat to boiling; reduce heat to low simmer, covered, stirring occasionally, 1 1/2 hours.

Rinse and drain cannellini beans; add beans to soup. Cook uncovered over medium-low heat, stirring occasionally, until soup is thick, 30 to 40 minutes longer. Remove bay leaf. Makes 12 cups, 8 to 10 servings. Add grated Parmesan cheese when ready to serve.