3 tbsp. olive oil
2 med. size leeks, about 4 oz. each, white part only, rinsed well and cut into 1/4 inch sliced, about 1 c.
2 cloves garlic, chopped fine
6 oz. fresh green beans, cut into 1 inch pieces, about 1 c.
3 sm. carrots, peeled and thinly sliced, about 1 c.
1 sm. zucchini, diced or sliced, 3/4 c.
2 med. size ribs celery, sliced thinly, about 1/2 c.
1 part of broccoli head, cut into small florets, 1 c.
3-4 med. size fresh mushrooms, sliced thinly
2 (13 3/4 oz.) cans beef broth
1 (28 oz.) can plum tomatoes, chopped, with juice
1/4 c. chopped fresh basil leaves or 1 tbsp. dried
1 tbsp. chopped fresh marjoram or 1 tsp. dried
1/2 tsp. black pepper
Salt to taste
1/4 c. crushed hot red pepper

In 6 quart saucepan over medium high heat, heat oil, add leeks and garlic, cook about 5 minutes, stirring frequently until leeks are softened but not browned. Add beans, carrots, zucchini, celery, broccoli and mushrooms. Cook about 10 minutes, stirring frequently until vegetables are crisp-tender. Add beef broth, tomatoes with their juice, basil, marjoram, pepper, salt, and crushed red pepper; bring to a boil. Reduce heat to low; simmer 20-30 minutes until vegetables are almost tender, stirring frequently. Serve with garlic bread sticks, if desired.