1. Prepare vegetables.In large saucepan, heat oil and butter over medium heat.Add onions and saute for 5 minutes.Add carrots and potatoes and saute for 5 more minutes.Add celery and green beans and saute 3 more minutes. Stir in cabbage and garlic. Cook for additional minute or two.
2. Add stock,water and tomoatoes.Stir in basil and pepper.Heat to boiling and simmer covered for about an hour.Stir occasionally.
3. Add beans and simmer for additional 30 minutes.
4. Serve in individual bowls topped with freshly grated parmesan and pepper.
1 stalk celery,chopped
1 medium onion,chopped
1 small potato,chopped
1 cup green beans, fresh or frozen
1 cup cabbage,chopped
1 clove garlic
1/4 cup olive oil
1 tbsp butter
2 cups beef or chicken stock
3/4 cup water
14 oz can tomatoes,diced
1 tbsp fresh basil,chopped
1/4 tsp fresh ground pepper
14 oz can white beans or kidney beans
Rinsed and drained
parmesan cheese,freshly grated (optional)