Garden Vegetable Soup - cooking recipe

Ingredients

2 Tbsp. butter or margarine
2 Tbsp. vegetable oil
1 c. thinly sliced carrots
1 c. sliced celery (with leaves)
1 c. chopped onion
1 clove garlic, crushed
9 medium tomatoes, peeled and chopped
1 tsp. dried whole oregano
1 tsp. dried whole 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 lengthwise and sliced
1/4 c. chopped fresh parsley
grated Parmesan cheese (optional)

Preparation

Heat butter and oil in a large Dutch oven.
Add carrots, celery, onion and garlic; saute until onion is tender.
Add tomatoes and seasonings; bring to a boil.
Reduce heat and simmer 15 minutes, stirring occasionally.
Add broth and green beans; simmer 20 minutes.
Add zucchini and parsley; simmer 10 minutes. Spoon into soup bowls; sprinkle with cheese, if desired.