• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 cup onion, sliced very thin
• 1 cup carrots, diced
• 1 cup celery, diced
• 2 cups peeled, diced potatoes
• ¼ pound fresh green beans, ends snapped off and diced
• 1 pound fresh zucchini, ends trimmed off and diced
• 2-3 cups shredded kale or cabbage (Savoy or regular)
• 6 cups vegetable broth 
• Crust from a piece of Parmesan (optional)
• 1 28 oz can of Italian plum tomatoes, chopped with the juice
• 1 ½ cups canned cannellini beans, drained (or other white beans)
• ? cup freshly grated Parmesan cheese

Put the oil, butter and onions in a stockpot and turn the heat on medium low. Cook the onion in an uncovered pot until it wilts and becomes pale gold, but no darker. 

Add the carrots and cook for 2-3 minutes. Then add the celery and cook, stirring occasionally, for 2-3 minutes.  Add the potatoes and repeat the procedure. Add the green beans to the pot, and after they have cooked for 2-3 minutes, add the zucchini. Continue to give all the vegetables an occasional stir for another 2-3 minutes, then add the shredded kale or cabbage.  Continue cooking for another 5-6 minutes. 

Add the broth, Parmesan crust, tomatoes with their juice, and a sprinkle of salt. Cover the pot, lower the heat, and cook on a gentle simmer. (Marcella Hazan’s authentic Italian recipe calls for 2 ½ hours.)  Add the beans, stir well, and cook for at least 30 minutes. If the soup gets too thick, thin with more broth or water.  Minestrone should be fairly dense, never thin and watery. 

When the soup is done, remove the cheese crust, swirl in the grated cheese and taste for salt.