Minestrone with White Beans and Savoy Cabbage

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

1 tablespoon plus ¼ cup extra-virgin olive oil (divided use)

2 tablespoons salted butter

2 garlic cloves, minced

1 onion, thinly sliced

2 large carrots, peeled and diced

2 celery stalks, diced

1 large russet potato, or 2 small Yukon Gold potatoes, peeled and diced

½ pound green beans, trimmed and halved

2 medium zucchini, cubed

3 cups shredded Savoy cabbage or green cabbage

4 cups vegetable or beef broth

2 cups water

Parmesan rind (optional)

½ cup canned plum tomatoes, with their juice

Salt and pepper

2 to 3 cups cooked Rancho Gordo white heirloom beans, such as Marcella beans, or Cranberry beans

½ cup grated Parmesan cheese

Directions at ranchogordo.com

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