Creamed Vegetable Soup

• 3 tablespoons olive oil
• 3 medium onions, cut into eighths
• 7-9 cloves of peeled garlic
• 5 medium zucchini, cut into 1″ rounds
• 5 medium organic carrots, cut into 1/2″ rounds
• 5 stalks of celery, cut into 1/2″ pieces
• 7 large tomatoes, cut into eighths and core end trimmed off
• 1 pound fresh green beans, stalk end snapped off
• 1 tablespoon dried oregano
• water
• 1 large handful fresh basil leaves
• salt and pepper to taste

1. In a large dutch oven or soup pot heat olive oil over medium heat and add onions.  Stir occasionally, and cook until they begin to turn translucent.
2. Add the garlic, zucchini, carrots and celery and continue stirring.  Cook until the vegetables begin to soften.
3. Add the tomatoes, green beans and oregano. Stir until all the vegetables are well combined and the oregano is evenly distributed.
4. Add water to the pot just up to the vegetables but not covering them.  You can always add more water if needed.
5. Bring to a boil then drop the heat down to a medium simmer, cover and cook for 45-60 minutes or until the carrots and green beans are tender and completely cooked through.
6. Add the basil, stir, then process until smooth with an immersion blender or transfer to food processor or blender and blend until smooth.
7. Add salt to taste
8. Add freshly cracked black pepper over individual servings.
9. May be served hot, warm or cold.

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