2 tbsp. butter
2 tbsp. vegetable oil
1 c. sliced carrots
1 c. sliced celery with some of the green leafy tops
1 lg. (1 c.) onion, chopped
1 clove garlic, crushed
9 med. tomatoes or 2 (17 oz.) cans tomatoes, undrained (use strainer to remove seeds from canned tomatoes)
1 tsp. oregano
1 tsp. basil
2 tsp. salt
1/4 tsp. pepper
1 (13 3/4 oz.) can beef broth
1/4 lb. green beans, washed, trimmed, and cut into 1 inch pieces
1/2 lb. zucchini, cut in half lengthwise and thinly sliced (2 c.)
1/4 c. chopped parsley
Grated Parmesan cheese

Heat butter and oil in Dutch oven; saute carrots, celery, onion, and garlic 5 minutes. Peel tomatoes; cut in half crosswise. Place strainer over large bowl; remove seeds by squeezing gently. Chop pulp and add to juice in large bowl. Add tomatoes and juice to Dutch oven. Add oregano, basil, salt, and pepper; cook 15 minutes. Add beef broth and green beans; cook 30 minutes longer, adding zucchini and parsley after 20 minutes. Serve with Parmesan cheese. Freezes well.