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Ingredients

• 2 onions, finely chopped
• 3 carrots, peeled and chopped
• 3 celery sticks, chopped
• 250g potatoes, peeled and diced
• 2 zucchini, diced
• 90g green beans, cut into small pieces
• 250g cabbage, shredded
• ½ cup oil
• 45g butter
• 1 ¼ litres water
• 3 beef stock cubes
• 2 tin tomatoes
• 1 tin cannellini bean

Method

1. Heat butter and oil in large pan, add onions, cook over medium heat until golden brown
2. Add carrots, cook for 2-3 minutes stirring occasionally
3. Repeat this procedure with potatoes, celery, zucchini, beans and cabbage
4. Stir in water, crumbled stock cubes and tomatoes
5. Bring to boil, reduce heat, cover, simmer 1 ½-2 hours or until soup is thick
6. During last 15 minutes of cooking, stir in drained and rinsed beans

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