2 tbsp. butter
2 tbsp. vegetable oil/olive oil
1 c. sliced carrots
1 c. sliced celery (including green leafy tops)
1 c. chopped onion (or 1 lg. onion)
1 clove garlic, crushed
9 med. size tomatoes or 2 cans (17 oz. each) tomatoes and juice
1 tsp. leaf oregano, crumbled
1 tsp. leaf basil, crumbled
2 tsp. salt
1/4 tsp. pepper
1 can (10 to 13 oz.) 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.)
1/4 c. chopped parsley
Grated Parmesan cheese

1. Heat butter and oil in Dutch oven. Saute carrots, onion, celery and garlic 5 minutes.

2. Peel tomatoes; cut in half crosswise. Place a strainer over a large bowl. Remove seeds by squeezing tomatoes gently. Chop pulp and add to the juice in the larger bowl.

3. Add tomatoes and juice to Dutch oven; add oregano, basil, salt and pepper. Cook 15 minutes.

4. Add beef broth and green beans; cook 30 minutes longer then add zucchini and parsley 20 minutes later. Serve with Parmesan cheese. (8 cups)

If canned tomatoes are used, strain to remove seeds.