Ingredients

• 1 ounce butter
• 1 gallon chicken stock
• 1 tablespoon olive oil
• 1 bay leaf
• 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
• 1/4 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
• 1 lb potato, peeled (1/2-inch cubes)
• 1/2 lb carrot (1/2-inch cubes)