Zucchini & Cabbage Soup Simplified

Here is a more simplified recipe for zucchini& cabbage soup. You can also add other veggies to make it more of a white minestrone soup.  The other recipe I posted makes it seem complicated, but it really isn't.  Here's my version:

1 T butter
1 T olive oil
1 medium onion, chopped
1 small head green or napa cabbage, chopped
2 ounces romano cheese rind
2 cloves garlic, minced
2 large zucchini/summer squash, chopped
1 T basil
1 T parsley
1 bay leaf
1 gallon chicken broth (more or less depending on how much broth you like)
salt and pepper
2 ounces parmesan/romano cheese
splash of cream (optional)

Optional Veggies/Add ins:  carrots, celery & potatoes

1.  Saute onion and garlic in olive oil and butter until soft.  (If you would like to add carrots and celery, saute them now with the onion and garlic until tender).

2.  Add cabbage, zucchini, parsley and basil.  Saute until veggies are soft.

3.  Add chicken broth, bay leaf and romano cheese rind.  (If you you would like to add potatoes, add them now).  Simmer 20-30 minutes to heat soup/until potatoes are tender.

4.  Add a splash of cream if you would like; mix in parmesan cheese.

5.  Serve and enjoy!