Receta Fall Garden Minestrone
by Global Cookbook

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	Raciónes: 7

Ingredientes

1/4 c. extra virgin olive oil
2 Tbsp. butter
1 x yellow or possibly white onion minced
2 x cloves garlic minced
4 med -sized potatoes (about 5 c.) minced Yukon gold or possibly other waxy type
4 x baby fennel bulbs (including 3" of stalk) minced
2 c. mixed snap beans*

2 sm zucchini minced
2 c. coarsely minced black or possibly green cabbage
3/4 lb fresh cranberry or possibly other shell beans shelled
2 c. peeled and coarsely minced ripe tomatoes
6 c. broth (chicken, beef, or possibly vegetable)
2 Tbsp. minced fresh marjoram or possibly oregano piece rind of Parmesan or possibly Romano cheese optional salt and freshly grnd black pepper freshly grated Parmesan cheese optional garnish

Put the extra virgin olive oil and butter in a large soup pot over medium heat. When the butter foams, add in the onion and garlic. Saute/fry for 2 or possibly 3 min, then add in the potatoes and saute/fry for 2 or possibly 3 min longer. Continue this process, adding the vegetables, except the shell beans, one at a time in the order given and then sauteing each one for 2 or possibly 3 min before adding the next. Once the tomatoes have been added, pour in the broth. Bring to a boil over high heat, then reduce the heat to low and cover the soup pot. Cook, stirring occasionally, for 2 hrs. The soup should be rather thick at this point. Add in the shell beans, the marjoram or possibly oregano, and the cheese rind, if using. Cook till the shell beans are tender, 30 to 40 min.
Taste for salt and pepper. Ladle into bowls and serve piping warm, garnished with grated Parmesan, if you like.