2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

3 garlic cloves, chopped

1/2 teaspoon crushed red pepper flakes

1 medium onion, chopped

2 carrots, peeled and thinly sliced

2 celery ribs, chopped

1 small zucchini, sliced

2 cups vegetable or chicken stock or broth

1 15-ounce can diced tomatoes

1 15-ounce can tomato sauce

1 10-ounce box frozen cut green beans

1 10-ounce box frozen cut yellow beans

Salt and freshly ground black pepper

1 cup fresh basil leaves, torn or shredded

Grated Parmigiano-Reggiano or Romano cheese, to pass at the table

Crusty bread

My Moms 15-Minute Tomato and Bean Stoup