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Categories:
butter vegetable oil carrots celery onion clove garlic tomatoes oregano basil salt pepper beef broth fresh green beans zucchini fresh parsley Parmesan cheese
Viewed: 28 - Published at: 6 years agoIngredients
- 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)
Method
- 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.
