In a 10 quart stock pot heat pot to medium heat and place butter and oil in pot. Sauté celery, onion, carrots and garlic and cook until soft about 5 minutes.
Add green beans, cabbage, zucchini, parsley and basil and cook for about 10 minutes or until soft.
Add chicken stock, bay leaf, tomatoes, prosciutto, romano rind and potatoes. Allow soup to boil and then reduce to a simmer.
Simmer for 30 minutes or until potatoes are soft. Add canned beans with their juices and simmer 5 minutes more.
Remove romano rind and prosciutto. Add grated romano cheese, stirring constantly, serve hot and store remaining soup in the refrigerator for up to 1 week or the freezer for up to 2 months.