Preparation:
Assemble and attach rotor slicer/shredder using thick slicer cone (no 3). Turn to speed 4 and slice carrots, celery, zucchini, and potatoes, keeping each separate.
Heat butter and oil in a 6-quart pot over medium heat. Add carrots, celery, leeks, and garlic and saute 5 minutes. Add zucchini, potatoes, tomatoes with juice, salt, oregano, basil, and rosemary to pot. Cover and simmer 20 minutes, stirring occasionally.
Add water, bouillon cubes, and beans. Bring to a boil; reduce heat, cover and simmer 2 hours. Serve hot with parmesan cheese. |
