Summer Vegetable Soup

Yield:	10 Servings
Categories:	Soups, Stews

2	tb	Olive oil
1	tb	Butter
4	md	Carrots (1/4 pound); peeled and sliced
2		Stalks celery; diced
1	lg	Onion; chopped
2		Cloves garlic; chopped
2	qt	Water
1	tb	Worcestershire sauce
1 1/4	ts	Salt
1/4	ts	Ground black pepper
1	lg	Bay leaf
1	lb	Green or other snap beans
2	lg	All-purpose potatoes; (3/4 pound)
2	sm	Yellow squash; (10 ounces)
3	lg	Ripe plum tomatoes
2	c	Torn beet greens or spinach; grated (optional)
		Parmesan cheese