Minestrone soup
2 chopped onions
3 chopped carrots
3 stalks of celery
250 g sliced potatoes
2 sliced zucchinis
90 g cleaned green beans
250 g chopped cabbage
½ glass of oil
45 g butter
¼ l water
3 beef stock cubes
2 x 400 g tins of peeled whole tomatoes
310 g cannellini beans
salt, pepper to taste
Heat the oil and butter on pan; add the onions and fry at medium
heat until golden brown. Add the carrots and fry for 2-3 minutes,
mixing occasionally. Add the remaining vegetables. Then fold in
chopped tomatoes (juice included). Bring the mixture to boil, then
reduce the heat, cover with a lid and allow to simmer on a low heat
until the soup thickens. 15 minutes before the soup is ready add
the drained and rinsed beans and season with salt and pepper. If
desired, sprinkle some grated Parmesan cheese on the soup when
serving.