1 tbsp. polyunsaturated oil
3 cloves garlic, minced
1 stalk celery, chopped
1 bell pepper, seeded & chopped coarsely
2 zucchini, cut into rounds
2 leaves chard or spinach
2 c. fresh tomatoes or 1 lb. can tomatoes & juice
2 qts. chicken broth
2 tbsp. fresh parsley
1 tbsp. celery leaves
1 tsp. oregano
1 tsp. basil
1/2 tsp. cayenne
Tabasco to taste
1 c. cooked rice or pasta
Parmesan cheese

Set time for 1 hour and begin. Over the lowest heat in a 6 quart pot place oil and vegetables in the order given. If you have a food processor this can be done in a snap. As you add the vegetables turn up the heat. By the time you get to the tomatoes the pot should be half full. Cook and stir a few minutes. Now add the liquid and seasonings. Keep the heat high until you have a full rolling boil. Lower heat and boil gently, uncovered for the remainder of the hour. About 10 minutes before the hour is up add rice or pasta. Cover and let stand until ready to eat. Serve with a dusting of Parmesan cheese. Great the second day and freezes well. 8 to 10 servings.