3 teaspoons olive oil
2 cloves garlic, chopped
1 onion, chopped
1 green pepper, seeded and chopped
Salt and pepper
1 can (28 ounces) diced tomatoes
2 ribs celery, chopped
4 carrots, chopped
1 can (28 ounces) tomato sauce
2 cups water
3 fresh basil leaves, chopped (or substitute 3 tablespoons dried basil)
1 zucchini squash, cubed
½ pound green beans
Wash all vegetables well before use.
Heat a medium to large pot over medium to high heat and when hot add olive oil. Saute garlic first, followed by onions. When onions and garlic are golden brown, add green peppers. Season to taste with salt and pepper.
Stir in diced tomatoes, celery and carrots, then tomato sauce and water. Reduce heat to a simmer and cook 12-15 minutes. Add basil, zucchini and green beans and cook until tender. Add salt and pepper to preferable taste.
Serves four to six.