3 tbsp. olive oil
2 med. size leeks, about 4 oz. each, white part only, rinsed well & cut into 1/4" slices, about 1 c.
2 cloves garlic, crushed
8 oz. fresh green beans, cut into 1" pieces, about 1 1/2 c.
4 sm. carrots, about 8 oz., peeled & thinly sliced, about 1 1/2 c.
1 sm. zucchini, about 4 oz., diced, about 1 c.
2 med. size ribs celery, diced, about 1 c.
2 (13 3/4 oz.) cans beef broth, preferably low-sodium
1 (28 oz.) can plum tomatoes, chopped with juice
1/4 c. chopped fresh basil leaves or 1 tbsp. dried
1 tbsp. chopped fresh marjoram or 1 tsp. dried
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed hot red pepper
1 (18") loaf Italian bread, preferably stale, cubed, about 6 c. (see note)
Freshly grated Parmesan cheese, optional

In 6 quart saucepot over medium-high heat, heat oil; add leeks and garlic; cook about 5 minutes, stirring frequently until leeks are softened but not browned. Add beans, carrots, zucchini and celery; cook about 10 minutes, stirring frequently until vegetables are crisp-tender. Add beef broth, tomatoes and their juice, basil, marjoram, black pepper and crushed red pepper; bring to boil. Reduce heat to low; simmer 20 minutes until vegetables are almost tender. Add bread; simmer about 10 minutes longer, stirring frequently until bread is very soft and soup is thickened. Serve accompanied by grated Parmesan, if desired. Makes 8-10 servings.