AS LONG AS YOU USE ALL THE VEGETABLES LISTED, EXACT QUANTITIES ARE NOT ABSOLUTELY NECESSARY
Peel and finely chop onions and carrots, string and finely chop celery, peel and dice potatoes, dice zucchini, shred cabbage.2 onions
3 carrots
3 sticks celery
250 g potatoes
2 zucchini
90 g green beans (frozen whole baby beans are good)
250 g cabbage (a must have)
1/2 cup oil
45 g butter
1 1/4 litres stock (or 1 1/4
litres water and beef stock cubes, refer to packet for number of stock cubes to
1 1/4 litres of water)
2 x 400g cans peeled dices tomatoes
310 g cannellini beans of similar(I prefer pasta to beans, such as spaghetti broken
into small pieces and rissoni)
salt, pepper
Heat oil and butter in large pan, add onions, cook over medium heat until they are golden brown. Add carrots, cook 2 - 3 minutes, stirring occasionally, add the potatoes and celery stirring occasionally. Stir in stock, or crumbled stock cubes and water and undrained tomatoes. Bring to boil, reduce heat, cover, and simmer for 1 1/2 - 2 hours or until vegetables are cooked and liquid has reduced slightly. Add the zucchini and cabbage and the frozen beans. Cook for another 15 minutes then add the cannellini beans (or pasta). Season with pepper and serve with grated parmesan cheese.
