Step 1

Heat the oil in a large soup pot, set over medium-high heat.Sauté onions and celery for 5 minutes until the onions are translucent.Add garlic, zucchini and green beans; sauté for 2 minutes

Step 2

Stir in remaining ingredients, making sure you crush the tomatoes with your hands and pour in all the juices left in the can; Bring the soup to a boil.Reduce the heat and simmer covered for 30 minutes until the zucchini and green beans are tender

Step 3

Serve with extra basil and parmesan if desired