Minestrone Soup

1/4 cup olive oil
1/4 cup butter
1 cup diced carrots
2 cups diced celery
1 1/2 cups sliced leeks or yellow onion
2 16 oz. cans diced tomatoes or fresh tomatoes in the summer
3 quarts beef broth or chicken broth
1 1/2 T salt
1 clove garlic, crushed
3 sprigs parsley
1 T dried basil leaves
1/2 tsp. thyme
1/2 tsp. oregano
dash of red pepper flakes
squeeze of fresh lemon juice
2 cups diced raw potatoes
1 15 oz. can red kidney beans
1 lb. fresh green beans cut in half
3 small zucchini, cut into 1/4 inch slices
2 cups shredded white cabbage
optional: 1 can beef chunks
optional: 1/2 cup raw elbow macaroni

Combine olive oil and butter in bottom of large pot, this recipe makes a lot of soup. Add carrots, celery, leeks or onions and cook about 5 minutes. Stir in tomatoes and simmer over low heat ten minutes. Add stock and beans, simmer covered 30 minutes. Add salt, garlic, parsley, basil, thyme, and oregano. Stir in potatoes and green beans. Simmer, uncovered, 10 minutes. Add zucchini, cabbage, and macaroni. Simmer 8 minutes longer. Serve in large bowls; sprinkle each serving with Parmesan cheese. Makes about 5 quarts.

During the summer, I use fresh tomatoes and herbs. If you use the beef chunks then make it with beef stock. If just with vegetables, then use chicken stock.