Saute 5 minutes in a large pot:

2 tbsp. butter
2 tbsp. vegetable oil
1 c. sliced carrots
1 c. sliced celery with leaves
1 c. chopped onion
1 clove garlic, crushed

Add to the above and cook 15 minutes longer:

2 cans (1 lb. each) tomatoes
1 tsp. oregano
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper

Add to the above and cook 30 minutes longer:

1 can (13 3/4 oz.) beef broth
1/4 lb. (1 c.) green beans

Turn off heat and add to the above:

1/2 lb. thinly sliced zucchini

Steep for one hour or more.

Before serving, reheat soup and garnish each serving with chopped parsley and grated Parmesan cheese. Makes 2 quarts.