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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains, Dairy Dutch 8 Cups

INGREDIENTS

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

INSTRUCTIONS

1. Heat butter and oil in Dutch oven; saute carrots, celery, onion, and
garlic 5 minutes.
2. Peel tomatoes; cut in half crosswise. Place strainer over large
bowl;remove seeds by squeezing gently. (**Use strainer to remove seeds from
canned tomatoes). Chop pulp and add to juice in large bowl.
3. Add tomatoes and juice to Dutch oven; add oregano, basil, salt, and
pepper;cook 15 minutes.
4. Add beef broth and green beans;cook 30 minutes longer, adding zucchini
and parsley after 20 minutes. Serve with Parmesan cheese.
Note: This soup freezes well. Posted to EAT-L Digest 08 Mar 97 by
"Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 9, 1997

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