Instructions: Put the olive oil and butter in a large soup pot over medium heat. When the butter foams, add the onion and garlic. Saute for 2 or 3 minutes, then add the potatoes and saute for 2 or 3 minutes longer. Continue this process, adding the vegetables, except the shell beans, one at a time in the order given and then sauteing each one for 2 or 3 minutes before adding the next. Once the tomatoes have been added, pour in the broth. Bring to a boil over high heat, then reduce the heat to low and cover the soup pot. Cook, stirring occasionally, for 2 hours. The soup should be rather thick at this point. Add the shell beans, the marjoram or oregano, and the cheese rind, if using. Cook until the shell beans are tender, 30 to 40 minutes.

Taste for salt and pepper. Ladle into bowls and serve piping hot, garnished with grated Parmesan, if desired.

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