Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 3 : 00 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Peel and finely chop onions.
Peel and chop carrots. Chop celery.
Peel and dice potatoes.
Dice zucchini.
Top and tail beans, chop into small pieces.
Shred cabbage.
2. Heat oil and butter in large pan, add onions, cook over medium heat until unions are pale golden brown. Add carrots, cook 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage. Stir in water, crumbled stock cubes and undrained, mashed tomatoes. Bring to boil, reduce heat, cover, simmer 1 1/2 to 2 hours or until soup is thick.
3. During last 15 minutes of cooking, stir in drained and rinsed beans. Season with salt and pepper to taste. If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup.
Serve with nice crust bread.
