Garden Vegetable Soup - cooking recipe

Ingredients

2 Tbsp. butter
2 Tbsp. vegetable oil
1 c. sliced carrots
1 c. sliced celery with some of the leafy green tops
1 large onion, chopped (1 c.)
1 clove garlic, crushed
9 medium size tomatoes or 2 cans (17 oz. each) tomatoes (undrained), strained to remove seeds
1 tsp. leaf oregano, crumbled
1 tsp. leaf 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 c.)
1/2 lb. zucchini, cut in half lengthwise and thinly sliced (2 c.)
1/2 c. chopped parsley
grated Parmesan cheese

Preparation

Heat butter and oil in Dutch oven; saute carrots, celery, onion and garlic for 5 minutes.
Peel tomatoes; cut in half crosswise.
Place strainer over large bowl; remove seeds by squeezing gently.
Chop pulp and add to join 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.