1 tsp olive oil in large stew pot, add onion, shallots, green onions, garlic and celery. Add salt. Saute until tender, add squash and zuccuni and cook until slightly tender, add tomatoes.
Stir until tomato juices bubble, add broth and stock, boulion cubes, all remaining spices and bring slowly to a soft boil.
Originally Submitted
2/7/2012
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