4 onions, chopped
1 tablespoon Butter
1 tablespoon Olive oil
4 carrots, chopped
4 celery stalks, chopped
8 cups chicken stock, low sodium
1 can tomatoes, crushed
1 bay leaf
2 potatoes, diced
1 tablespoon parsley, dried
I cup small pasta (optional)
1 box frozen peas
1 box frozen green beans
1 box frozen yellow beans
1 15 oz can of cannellini beans (white kidney beans) - drained and rinsed
Salt and pepper to taste
Melt butter in a dutch oven over medium high heat and add olive oil.
When hot, sautee the onions and celery until onions are transparent.
Mix in carrots and potatoes and cook for several minutes.
Add tomatoes, bay leaf and 6 cups of chicken stock.
Cook until carrots and potatoes are cooked through.
Stir in remaining ingredients. Add remaining chicken stock as needed to maintain consistency.
OPTIONAL: Add pasta at the last minute (it will cook quickly, and absorb some of the liquid).
Sprinkle with a dash of grated parmesan cheese and serve with crusty Italian bread.