1 lg. can chicken broth
1 lg. can Italian tomatoes
2 tbsp. olive oil or butter
1 lg. coarsely chopped onion
2 cloves crushed garlic
1 tsp. salt
1/4 tsp. basil
1 tsp. oregano
1/8 tsp. pepper
1 1/2 c. thinly sliced carrots
1 1/2 c. sliced celery
1 1/2 c. sliced zucchini

In large kettle saute onion and garlic. Use oil or butter. Add rest of the ingredients except the zucchini. Cook until vegetables are tender, about 1 hour. Add zucchini and cook 1/2 hour longer. Can be served with croutons and cheese on top. Option: Some cooked chicken can be added to soup.