2 tbsp. butter
2 tbsp. olive oil
1 c. sliced carrots
1 c. sliced celery
1 c. chopped onion
1 clove garlic, crushed
9 med. tomatoes or 2 (17 oz.) cans tomatoes with juice
1 tsp. oregano
1 tsp. basil
2 tsp. salt
Pepper to taste
2 (13 3/4 oz.) cans beef broth
1 c. fresh green beans, cut up
2 c. fresh zucchini, halved lengthwise and thinly sliced
1/4 c. chopped parsley
Grated Parmesan cheese

Heat butter and oil in Dutch oven and saute carrots, celery, onion, and garlic for 5 minutes. Peel tomatoes. Add to Dutch oven with oregano, basil, salt and pepper. Cook 15 minutes. Add broth and green beans. Cook 20 minutes. Add zucchini and parsley and cook 10 more minutes. Do not over cook vegetables should be slightly crisp. Serve with Parmesan cheese. Serves 8.