Maggie's Minestrone Soup

This is absolutely delicious on a cold winter day & one of my favourite soups! (Sometimes I add some baby spinach leaves during the last 5 minutes).I'm enjoying a mug-full as I type this.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1⁄4 cup butter
• 1⁄4 cup olive oil
• 2  large carrots, diced
• 1  large onion, chopped
• 2  stalks celery, thinly sliced
• 2  medium potatoes, diced
• 1  leek, trimmed,washed & thinly sliced
• 3  cups beef broth or 3  cups  beef stock
• 3  cups chicken broth or 3  cups  chicken stock
• 1  teaspoon salt
• 1  teaspoon pepper
• 1 (19 ounce) can diced tomatoes, & juice
• 1  zucchini, peeled & diced
• 1 (14 ounce) can red kidney beans, drained & rinsed
• 1 (14 ounce) can white kidney beans, drained & rinsed
• 1⁄2 cup  dried spaghetti, broken into pieces
•  parmesan cheese

Directions

1. Heat butter & oil in a large heavy pot or Dutch oven over medium heat.
2. Add next 5 ingredients & saute for about 10 minutes, stirring occasionally.
3. Add broths, seasonings, tomatoes & zucchini and simmer on low, stirring occasionally, for 30 to 35 minutes.
4. Add beans & spaghetti and simmer for another 15 minutes.
5. Garnish each serving with a shaving of fresh Parmesan.