Ingredients
- 1 ounce butter
- 1 gallon chicken stock
- 1 tablespoon olive oil
- 1 bay leaf
- 1⁄2 lb carrot (1/2-inch cubes)
- 1⁄4 lb tomatoes (1/2-inch cubes)
- 1⁄4 lb celery (1/2-inch cubes)
- 1 -2 ounce prosciutto ham
- 1⁄4 lb onion (1/2-inch cubes)
- 2 ounces romano cheese, rind
- 1 teaspoon garlic, finely chopped
- 1 lb potato, peeled (1/2-inch cubes)
- 1⁄4 lb fresh green beans (1-inch long)
- 1 (15 ounce) can kidney beans
- 1 lb savoy cabbage, cored (2-inch squares)
- 1 (15 ounce) can garbanzo beans
- 1⁄4 lb zucchini (1/2-inch cubes)
- 1 (15 ounce) can cannellini beans
- 1 teaspoon parsley, chopped
- 2 ounces romano cheese, grated
- 1 teaspoon basil, chopped
- salt & freshly ground black pepper
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