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Categories:
butter vegetable oil carrots celery onion clove garlic tomatoes leaf oregano leaf basil salt pepper beef broth green beans zucchini parsley Parmesan cheese
Viewed: 31 - Published at: 6 years agoIngredients
- 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
Method
- 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.
