Garden Vegetable Soup
| Yield: | 8 Cups |
| Categories: |
| 2 | tb | Butter or margarine |
| 2 | tb | Vegetable oil |
| 1 | c | Sliced carrots |
| 1 | c | Sliced celery, with some of the green leafy tops |
| 1 | lg | Onion, chopped (1 cup) |
| 1 | Clove garlic, crushed | |
| 9 | Medium-size tomatoes (OR: 2 cans, 17 oz. each, tomatoes, undrained)** | |
| 1 | ts | Leaf oregano, crumbled |
| 1 | ts | Leaf basil, crumbled |
| 2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | cn | (13 3/4 ounces) beef broth |
| 1/4 | lb | Green beans, washed, trimmed, and cut into 1-inch pieces (1 cup) |
| 1/2 | lb | Zucchini, cut in half lengthwise and thinly sliced (2 cups) |
| 1/4 | c | Chopped parsley |
| Grated Parmesan Cheese |
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