Italian Minestrone Soup

Italian Minestrone Soup
beans must be soaked for 24 hours before cooking
1/2 cup fat, Butter, coconut oil or olive oil
1 large Onion, chopped
3 sprigs Parsley, chopped
3 Carrots, diced
3 stalks Celery diced, diced use leaves
1 cup Cabbage, chopped
1 cup Potatoes, diced (raw)
1/2 cups Tomatoes, fresh or canned diced
2 quarts Water
2 cups Kidney Beans (soaked for 24 hours), blended to give
soup body,
1 large Bay leaf
2 teaspoons Oregano
2 teaspoons Salt, sea, or to taste
Pepper, to taste

Prepare all vegetables. In large pan heat oil. Add: onion,
parsley, carrots, celery, cabbage and potatoes. Sauté together
until browned about 20 minutes, stirring often. Add: tomatoes,
water and beans, bring to a boil. Add: bay leaf, oregano, salt
and pepper. Simmer for 30 to 45 minutes.
Notes from Veronica; Fat settles on top, to keep this from
happening stir 1/2 teaspoon corn starch into 1/2 cup of cold
water and stir into soup. This will emulsify the fats and oils in
any of these soups and other liquids. Soups are a good place to
use some of that fat you used for deep-fat frying it adds a nice
flavor.