Garden Vegetable Soup

• 2 Tbsp. butter
• 2 Tbsp. vegetable oil
• 1 c. sliced carrots
• 1 c. sliced celery with some of the leafy green tops
• 1 large onion, chopped (1 c.)
• 1 clove garlic, crushed
• 9 medium size tomatoes or 2 cans (17 oz. each) tomatoes (undrained), strained to remove seeds
• 1 tsp. leaf oregano, crumbled
• 1 tsp. leaf basil
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 (13 3/4 oz.) can beef broth
• 1/4 lb. green beans, washed, trimmed and cut into 1-inch pieces (1 c.)
• 1/2 lb. zucchini, cut in half lengthwise and thinly sliced (2 c.)
• 1/2 c. chopped parsley
• grated Parmesan cheese

1. Heat butter and oil in Dutch oven; saute carrots, celery, onion and garlic for 5 minutes.
2. Peel tomatoes; cut in half crosswise.
3. Place strainer over large bowl; remove seeds by squeezing gently.
4. Chop pulp and add to join in large bowl.
5. Add tomatoes and juice to Dutch oven.
6. Add oregano, basil, salt and pepper; cook 15 minutes.
7. Add beef broth and green beans; cook 30 minutes longer, adding zucchini and parsley after 20 minutes. Serve with Parmesan cheese.

butter, vegetable oil, carrots, celery, onion, clove garlic, tomatoes, leaf oregano, leaf basil, salt, pepper, beef broth, green beans, zucchini, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869059 (may not work)