2 tablespoons oil 2 onions, chopped 1 pound green beans, broken in half 1 package frozen or fresh spinach 4 cups water 6 zucchini, chunked 2 cups celery leaves 4 tomatoes, quartered 1 teaspoon salt 8 slices lemon 1 tablespoon dried oregano 3 tablespoons fresh basil 2 cloves chopped garlic 2 tablespoons lemon juice

1. Lightly brown onions in a hot dry skillet in 2 tablespoons oil. 2. Add oregano and garlic, cook 1 minute. 3. Add 4 cups water and tomatoes. Cook 10 minutes. 4. Add remaining ingredients. cook covered for 40 minutes, stirring occasionally. 5. Serve with a lemon slice in each bowl.