1
Rinse and dice the celery. Dice the peeled carrots and onion. Mince the 2 garlic cloves. Place all the chopped ingredients into a large pot. Add the olive oil and saute over medium heat until softened, about five minutes.
2
Add the broth, cabbage, green beans, tomato paste, fresh basil, oregano, and stewed tomatoes. Bring the mixture to a boil, then lower heat and simmer covered about 15 minutes or until green beans are tender. Taste the soup and if it needs salt, you can add it then. It's optional.
3
Stir in zucchini and heat for five to 10 minutes. Serve hot with grated gruyere or grated Pecorino Romano on top.
