1/3 c. olive oil
1/4 c. butter
1 lg. onion, diced
2 carrots, diced
2 stalks celery, diced
2 med. potatoes, diced
1/2 lb. green beans
6 c. water
1/2 head cabbage, shredded
16 oz. can whole tomatoes
1/2 bag fresh spinach
2 tbsp. green pepper, chopped
2 zucchini, diced
6 beef bouillon cubes
1 tsp. salt
16 oz. cannellini beans
12 oz. red kidney beans
1/2 c. Parmesan, grated
1 clove garlic, crushed
1/2 c. spaghetti, broken into pieces

In 8-quart Dutch oven over medium heat in hot oil and butter cook onion, carrots, garlic, celery, potatoes, green beans, green pepper, and zucchini until lightly browned, about 20 minutes.

Add water, cabbage, tomatoes with their liquid, spinach, zucchini, bouillon cubes, and salt. Heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 40-50 minutes, stirring occasionally.

Stir in beans; cook 15 minutes longer or just until the soup is slightly thickened. Cook spaghetti; drain and add to soup. Sprinkle each serving with Parmesan cheese.