Garden Vegetable Soup - cooking recipe

Ingredients

2 Tbsp. butter or margarine
2 Tbsp. vegetable oil
1 c. thin sliced carrots
1 c. sliced celery with leaves
1 c. chopped onion
1 clove garlic, crushed
9 medium tomatoes, peeled and chopped
1/4 c. chopped fresh parsley
1 tsp. dried oregano
1 tsp. dried basil
2 tsp. salt
1/4 tsp. pepper
1 (14 1/2 oz.) can beef broth, undiluted
1/3 lb. fresh green beans, washed and cut into 1-inch pieces
1 medium zucchini, halved and sliced
grated Parmesan cheese

Preparation

Heat butter and oil in a large kettle.
Add carrots, celery, onion and garlic; saute until onion is tender.
Add tomatoes, oregano, basil, salt and pepper; bring to a boil.
Reduce heat and simmer vegetable mixture 15 minutes, stirring occasionally. Add broth, green beans and zucchini; simmer 10 minutes.
Spoon into soup bowls and sprinkle with Parmesan cheese.