• 3 Tbsp olive oil
• 5 med onions - coarsely chopped
• 6 carrots - coarsely chopped
• 4 celery stalks - coarsely chopped
• 3 zucchini - thinly sliced
• 6 med potatoes - peeled and cubed
• 1/2 green cabbage - shredded
• 2 leeks - thinly sliced (optional)
• 3 quart vegetable broth (optional beef broth)
• 2 in piece of Parmesan rind (optional)
• 1 28 oz can plum tomatoes - with liquid chopped
• 48 oz bottle white beans - rinsed and drained
• 3 cup green beans - cut into 1“ pieces
• 1 tsp salt
• 1/3 cup fresh Parmesan - grated

1. Heat olive oil in 12 qut stock pot. Add the onions and cook over low heat until soft but not browned.
2. Add the carrots celery, zucchini, potatoes, cabbage, leeks, broth, and Parmesan rind. Bring to boil. Reduce heat to low, cover, simmer 1/2 hour, stirring occasionally.
3. Add the tomatoes, white beans, green beans, and salt. Simmer 20 min.
4. Serve with grated Parmesan.

Serves: 12