Summer Vegetable Soup

Directions

In 8-quart saucepot, heat oil and butter over medium heat.

Add carrots, celery, and onion; sauté 3 minutes.

Stir in garlic; sauté 1 minute.

Add water, Worcestershire sauce, salt, pepper, and bay leaf; cover and heat to boiling over high heat.

Reduce heat to low and simmer vegetable mixture 15 minutes.

Meanwhile, snap the stem end off each bean and discard.

Cut beans into 1-inch lengths.

Peel and cut potatoes into ½-inch cubes.

Cut squash lengthwise in to quarters, then crosswise into ¼ inch-thick slices.

Remove and discard bay leaf from vegetable mixture.

Add beans, potatoes, an d squash to vegetable mixture; heat to boiling over high heat.

Reduce heat to low and cook until potatoes are tender--about 10 minutes.

Meanwhile, peel and chop tomatoes.

Stir tomatoes and beet greens into vegetable mixture; cook until greens are wilted-about 1 minute.

Ladle soup into serving bowls; top with Parmesan, if desired.

Serve immediately.