Minestrone Soup

Ingredients

• 1/4 cup butter
• 1/4 cup olive oil
• 2 large carrots, diced
• 1 large onion, chopped
• 2 stalks celery, thinly sliced
• 2 medium potatoes, diced
• 1 leek, trimmed,washed & thinly sliced
• 3 cups beef broth or stock
• 3 cups chicken broth or stock
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 (19 ounce) cans diced tomatoes, & juice
• 1 zucchini, peeled & diced
• 1 (14 ounce) cans red kidney beans, drained & rinsed
• 1 (14 ounce) cans white kidney beans, drained & rinsed
• 1/2 cup pasta
• fresh parsley
• parmesan cheese

Directions

1. In a large pot, heat the butter and oil over medium heat.
2. Add in carrots, onion, celery, potatoes and leek and saute for about 10 minutes while stirring occasionally.
3. Stir in the broths, seasonings, tomatoes and zucchini.
4. Reduce heat to low and cook for 30 minutes, stirring occasionally.
5. Add in spaghetti and beans and simmer for another 15 minutes.
6. Add beans & spaghetti and simmer for another 15 minutes.
7. Serve and garnish with a little parmesan cheese and a sprig or two of fresh parsley.