3 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
1 can (28 ounces) diced Italian tomatoes
1 cup celery leaves, chopped
¼ cup fresh parsley, chopped
4 fresh basil leaves, chopped
3 small potatoes, cubed
3 small zucchini, cubed
Salt and pepper to taste
Heat the oil in a medium to large pot over medium-high heat. Saute the onion. When almost golden, add the garlic and brown lightly. Add tomatoes, celery leaves, parsley and basil; simmer 5 minutes, then add the potatoes and 1 cup of water. Cook about 15 minutes before adding the zucchini and seasoning. Cook until tender; about 20 minutes.
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