Ingredients
1 cup chopped onion2 tablespoons olive oil4 to 6 garlic cloves, minced3 cups chopped fresh tomatoes1 cup fresh or frozen cut green beans1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon1/2 teaspoon minced fresh dill or pinch dill weed1/4 teaspoon salt, optional1/4 teaspoon pepper3-1/2 cups chicken broth1 cup fresh or frozen peas1 cup sliced zucchini or yellow summer squash
Preparation
In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.
