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
1/2 tsp. each salt and dried basil, crumbled
1/4 tsp. each pepper and dried 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 inch 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 potato; saute 5 minutes. Stir in celery and green beans; saute 5 minutes. Stir in zucchini; saute 3 minutes. Stir in cabbage and garlic; cook 1 minute.