1 tbsp. olive oil
1 med. chopped onion
1 lg. clove garlic
3 (14 1/2 oz.) chicken broth
1 (16 oz.) can crushed tomatoes
1 c. diced carrots
1/2 c. diced celery
1 c. diced potatoes
1 sm. diced zucchini
1/4 c. parsley

Heat oil in saucepan. Add onion, garlic and saute until tender. Add chicken broth and tomatoes and bring to boil. Add vegetables and cook 1 hour. Sprinkle with parsley. Serve. May use 1 pound lentils instead of zucchini.