Preparation • 1 Soak the zucchini in a large bowl of water at least 20 minutes. Drain and dice fine. Soak the green beans in water, drain, trim and dice.• 2 In a large stockpot, mix the oil, butter and sliced onion. Turn the heat to medium-low and cook until onion wilts and becomes pale gold, but not darker.• 3 Add the diced carrots and cook for 2 to 3 minutes. Then add the celery and cook 2 to 3 minutes. Add the potatoes and cook 2 to 3 minutes. Add the green beans and cook 2 to 3 minutes. Add the zucchini and cook 2 to 3 minutes. Add the shredded cabbage and cook for another 5 to 6 minutes.• 4 Add the broth, water, cheese rind, and tomatoes with juice. Salt very lightly. Stir thoroughly. Cover the pot, and lower the heat to simmer.• When the soup has cooked 2 1/2 hours, add the drained cannellini beans. Stir and cook another 30 minutes. Just before serving, remove the cheese rind. Swirl in the grated cheese and season with salt and pepper.Note: While one vegetable is cooking, peel and cut up another.