Hearty Minestrone Soup

1/4 cup Olive oil

2 tablespoons unsalted butter

2 medium onions, coarsely chopped

6 to 8 cups shredded cabbage or packaged coleslaw mix

3 medium red potatoes diced

2 cups chopped carrots

2 cups chopped zucchini

1 1/2 cups chopped, trimmed fresh green beans

1 1/2 cups cooked navy beans or white kidney beans

1 cup chopped celery

2 tablespoons dried basil

1 1/2 teaspoons dried oregano

1 4 ounce wedge Parmesan cheese

2 32 ounce cartons chicken broth

1 14.5 ounce can stewed tomatoes, undrained and cut up

1/2 cup uncooked arborio or long grain rice.

In 7- to 8 quart dutch oven, heat oil and butter over medium heat.  Add onions and cook, uncover 10 minutes or until tender and golden, stirring occasionally.  Add Cabbage, potatoes, carrots, zucchini, green and navy beans, celery, basil and oregano.  Cook, uncovered, 6 minutes, stirring occasionally.

Remove rind from Parmesan.  Wrap rind in double layer of 100% cotton cheese cloth.  Finely shred Parmesan; cover and chill.

Stir broth, undrained tomatoes and rice into soup.  Bring to boiling, reduce heat to low.  Add wrapped rind.  Simmer, covered, 2 hours stirring occasionally.

Makes 12, 1 1/2-cups

Nutrition: 231 calories, 10 grams fat, 29 grams carbo, 6 grams fiber, 9 grams protein

By Midwest Living magazine