Add oil, butter and sliced onions cooking over a medium-low heat until onions are softened and golden

Add the diced carrots and cook for a further 2-3 minutes, repeat this after adding the celery, potatoes and white beans (if dried), zucchini and french beans

Then add the shredded cabbage and cook for about 6 minutes, giving the pot an occasional stir

Add the broth, the tomatoes and salt. Cover and cook at a slow boil for 3 hours

15 minutes before the soup is done, add the white beans (tinned)

Serve with parmesan and check for salt