Ingredients
1
tablespoon vegetable oil
2
cloves garlic, finely chopped
1
medium onion, chopped (1/2 cup)
4
cups chicken broth or water
4
cups tomato juice
1
cup dry red wine or water
1
tablespoon dried basil leaves
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
2
small zucchini, chopped (2 cups)
2
medium carrots, sliced (1 cup)
2
medium stalks celery, chopped (1 cup)
1
can (28 ounces) diced tomatoes, undrained
2
cans (15 to 16 ounces each) kidney, garbanzo or great northern beans, rinsed and drained
Preparation
Heat oil in 8-quart Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 1 hour.
