Minestrone Soup

Minestrone

2 tbsp. olive oil
1 tbsp. butter
1 large onion,chopped
2 celery stalks, sliced
2 large carrots, sliced
2 med. potatoes, cubed
6 cups chicken stock or bullion cubes, with water
1/4 head, shredded cabbage

1 med. zucchini, diced
1/2 lb frozen spinach
1 14-16-oz can diced
tomatoes
1 can of white beans
1 can red beans
1/2 cup of grated cheese (optional)
Salt and pepper to taste

1- In a large ducth oven over medium heat, in hot oil and butter, cook onion, carrots, celery, cabbage and potatoes until vegetables are lightly browned, about 5 -10 minutes.
2- Add Water, tomatoes, spinach,, stock and salt.Heat to boiling while stirring to break up tomatoes.
3- Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender;stir occasionally. Do not overcook.
4- Stir in beans and zucchini; cook until zucchini is tender and beans are heated through.
5- Ladle soup into bowls and sprinkle with grated cheese if desired.

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