1/2 C Olive Oil
3 Tbsp Butter
1 C Thinly sliced yellow onion
1 C Carrots diced
2 C Potato diced
1 C Celery diced
1 C Zucchini diced
1 C Green beans ends cut off & diced
6 C Savoy Cabbage — shredded
1/2 Small can tomatoes with juice
2 cans Beef (traditional) or chicken broth
4 C Water
1 can Kidney or Cannellini beans
Parmesan rind, scraped (optional but adds a lot of flavor) When you buy fresh parmesan and end up with a little hard crust that can not be grated, seal in a plastic bag and freeze. Toss in a piece each time you make this soup.
Directions
Heat 1/2 c. olive oil and 3 Tbsp butter, add onion and a big pinch of kosher salt, cook over medium heat until soft and pale but not brown. Add carrots, cook 2-3 minutes stirring once or twice. Repeat with each vegetable, adding only one vegetable at a time in the order listed above (this sounds ridiculously specific—but it does matter). End with the cabbage and cook 5-6 minutes more. Add everything else (including the Parmesan rind) but not the beans, crushing the tomatoes in your hands as you add them. Add some fresh ground pepper and kosher salt. Heat to a boil, then reduce to a very slow simmer, cover (lid slightly askew to release a little steam) and cook 2 1/2 hours, stirring occasionally. Add beans, cook 30 minutes longer. Add salt and pepper to taste. (This should make a nice dense broth—but if you find it getting too dry at any point just add a little water.)
Sprinkle with fresh grated Parmesan and serve with rustic bread and Cali 351 Cabernet Sauvignon.
