|Oil||1⁄2 Cup (8 tbs)|
|Onions||2 , peeled and chopped|
|Carrots||3 , finely chopped|
|Potato||1 , peeled and chopped|
|Celery stick||3 , chopped|
|Zucchinis||2 , chopped|
|Cabbage||1⁄4 , shredded|
|Beef stock||3 Cup (48 tbs)|
|Canned peeled tomatoes||800 Gram (Use 2 Cans Of 400 Grams Each)|
|Salt||To Taste, peeled|
|Pepper||To Taste, peeled|
|Red kidney beans||1⁄2 Cup (8 tbs), cooked|
Heat butter and oil for 2 minutes on HIGH.
Add onion and cook for 3 minutes on HIGH.
Add carrots and potato.
Cover and cook for 5 minutes on HIGH.
Add celery, zucchini, kidney beans and cabbage.
Cover and cook for 3 minutes on HIGH.
Add stock and undrained tomatoes.
Cook, covered, for 15-20 minutes on HIGH, stirring occasionally.
Serve hot, topped with parmesan cheese.