Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         green beans
   2      medium        zucchini
   1      large         potato
     1/2  pound         cabbage -- coarsely shredded
     1/3  cup           olive oil
   3      tablespoons   butter
   2      medium        onions -- chopped
   3      medium        carrots -- coarsely chopped
   3      ribs          celery -- coarsely chopped
   1      clove         garlic -- minced
   1      can           Italian plum tomatoes -- drain, reserve
                        -- juice (28oz.)
   3 1/2  cups          beef broth
   1 1/2  cups          water
     1/2  teaspoon      salt
     1/2  teaspoon      dried basil -- crushed
     1/2  teaspoon      dried rosemary -- crushed
     1/4  teaspoon      pepper
   1                    bay leaf
   1      can           cannellini beans -- rinsed and drained
                        -- (16 oz.)

Preparation:

Trim green beans; cut into 1-inch pieces. Trim zucchini; cut into 1/2 inch cubes. Peel potato; cut into 3/4 inch-cubes. Heat oil and butter in Dutch oven over medium heat. Add onion; cook and stir 6 minutes until onions are soft, but not brown. Stir in carrots and potato, cook for 5 minutes. Add celery and green beans; cook for 5 more minutes. Then add zucchini; cook for 3 minutes, and finally add cabbage and garlic and stir for 1 minute. Add broth, water and reserved tomato juice to pot. Add coarsely chopped tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay leaf. Bring to a boil; reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally. Add cannellini beans. Uncover pot and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf. Sprinkle freshly grated Parmesan cheese on top before serving if desired.