Beef Beans Minestrone
|Green beans||1⁄4 Pound (115 Grams)|
|Cabbage||1⁄2 Pound (225 Gram)|
|Garlic||1 Clove (5 gm)|
|Olive oil||80 Milliliter (1/3 Cup)|
|Butter||45 Milliliter (3 Tablespoons)|
|Beef broth||825 Milliliter (3.5 Cups)|
|Water||375 Milliliter (1.5 Cups)|
|Canned italian plum tomatoes||28 Ounce (1 Can)|
|Canned cannellini beans||1 Pound (1 Can)|
Pare carrots; chop coarsely.
Chop celery coarsely.
Pare potato; cut into 3/4 inch (2 cm) cubes.
Trim green beans; cut into 1-inch (2.5 cm) pieces.
Trim zucchini; cut into 1/2 inch (1.5 cm) cubes.
Coarsely shred cabbage.
Heat oil and butter in 5-quart (5 L) 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.
Add broth, water and liquid from tomatoes to pan.
Chop tomatoes coarsely; add to pan.
Stir in salt, basil, rosemary, pepper and bay leaf.
Heat to boiling; reduce heat to low.
Simmer covered, stirring occasionally, 1 1/2 hours.
Rinse and drain cannellini beans; add beans to soup.
Cook uncovered over medium-low heat, stirring occasionally, until soup is thick, 30 to 40 minutes longer.
Remove bay leaf.