1 chopped onion
1 clove garlic, crushed
2 tbsp. butter
2 (16 oz.) cans chicken broth
1 (16 oz.) can chopped peeled tomatoes
1 sliced zucchini
1 1/2 c. sliced carrots
1 1/2 c. sliced celery
1 tsp. salt
1 tsp. oregano
1/4 tsp. basil

Saute garlic and onions in butter in bottom of soup pot. Add broth, tomatoes, vegetables and seasonings. Simmer, covered for 25 minutes over low heat. Serves 4.