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Minestrone Soup

2 tbsp. each butter and olive oil
1 lg. leek or 1 lg. onion, chopped
1 clove garlic, minced
2 carrots, sliced
1 lg. or 2 med. potatoes, diced
1 c. celery, chopped
1 can kidney beans, drained
2 c. canned or fresh tomatoes, chopped
1/4 c. tomato paste
3 qts. beef broth
2 c. shredded green cabbage
2 tsp. salt
2 tsp. basil
1/4 tsp. pepper
1 c. ditalini or elbow macaroni
2 sm. zucchini, sliced
1 tbsp. parsley

Heat butter and oil in kettle. Saute leek and garlic. Stir in carrots, potato and celery. Saute 5 minutes. Add all remaining ingredients except ditalini, zucchini and parsley. Simmer 1 hour. Add macaroni, zucchini and parsley. Simmer 20 minutes more. Serve with Parmesan cheese sprinkled on top. Serve with warm Italian bread. Even better when reheated.

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