Ingredients
6 garlic cloves, minced1 cup chopped celery1 medium onion, chopped2 tablespoons canola oil6 small zucchini, chopped (about 2 pounds)1 medium green pepper1 can (6 ounces) pitted ripe olives, drained and sliced4 beef bouillon cubes or 2 vegetable bouillon cubes1 cup hot water1 jar (6 ounces) sliced mushrooms, drained1 can (28 ounces) diced tomatoes, undrained2 cans (15 ounces each) tomato sauce1 can (6 ounces) tomato paste1 tablespoon brown sugar, optional2 teaspoons dried basil2 teaspoons dried oregano2 teaspoons dried parsley flakes1 teaspoons salt, optional1/2 teaspoon pepper2 pounds spaghetti, cooked and drained
Preparation
In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes.
Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with spaghetti.
