Minestrone

3 medium carrot, coarsely chopped
3 stalks celery, coarsely chopped
2 medium onion, chopped
1 large potato, peeled and cut into 3/4" pieces
1/4 lb green beans, trimmed and cut into 1" pieces
2 medium zucchini, cut into 1/2" slices
1/2 lb cabbage, coarsely shredded
1 medium garlic, minced
1/3 cup olive oil
3 tbsp margarine
2 (28oz. each) cans College Inn® Beef Broth
1½ cup water
1 28oz can Hunt's® Italian plum tomatoes
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. rosemary
1 bay leaf
1 can cannelloni beans

Heat oil and margarine in 5 qt pot. Add onions; sauté, stirring occasionally
until soft and golden but not brown 6 minutes. Stir in carrots and potato;
sauté 5 minutes. Stir in zucchini, sauté 3 minutes. Stir in cabbage
and garlic; cook 1 minute. Add broth, water and liquid from tomatoes
to pot. Chop tomatoes coarsely and add to pot. Stir in salt, basil,
rosemary, and bay leaf. Heat to a boiling point; reduce heat to low
simmer, covered and stirring occasionally for 1 to 1½ hours.

Rinse and drain cannelloni beans. Add bean to soup. Cook, uncovered over
medium low heat, stirring occasionally until soup is thickened,. 30 to 40 minutes
longer, Remove bay leaf

Serve with Parmesan cheese sprinkled over soup, if desired.

Makes 12 cups