Twin Sisters Vegetable Soup is a hearty, satisfying soup chock full of summer vegetables. Sprinkle on some Parmesan cheese when serving and add a crusty piece of bread for pure delight!
Heat the oil in a soup kettle or Dutch oven and sauté the onion, garlic and oregano together until the onion is tender. Add the potatoes, zucchini, squash, celery, carrots, tomatoes and bay leaves. Add just enough water to cover the vegetables.
Bring to a boil, then reduce to a simmer, cover lightly and cook for about 20 minutes, or until the vegetables are fork tender. Add the beans and continue to cook for about 20 minutes longer.
Add salt and pepper to taste.