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© Meredith Corporation. All rights reserved. Used with permission.
In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrot and garlic; cook for 5 minutes.
Stir in broth, squash and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan.