Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     Carrots -- Peeled
  2             Stalks  Celery
  4                     Zucchini -- Trimmed And Halved
                        Lengthwise
  2                     Potatoes -- Peeled And Quartered
     1/4           Cup  Butter Or Margarine
     1/4           Cup  Olive Oil
  2                     Leeks -- Sliced
  2             Cloves  Garlic -- Minced
  2       16-Ounce Can  Italian Tomatoes -- Coarsely Chopped
                        Juice Reserved
  2          Teaspoons  Salt
     3/4      Teaspoon  Oregano
     3/4      Teaspoon  Basil
     3/4      Teaspoon  Rosemary
  3             Quarts  Water
  2                     Beef Bouillon Cube
  2           16-Ounce  White Beans -- Drained
                        Parmesan Cheese

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.

Nutritional Information:

424 Calories (kcal); 10g Total Fat; (21% calories from fat); 22g Protein; 65g Carbohydrate; 11mg Cholesterol; 591mg Sodium