Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/2     Tablespoon    WHOLE BUTTER
1/2       Cup           SPANISH ONION, 1/2" DICED
1/2       Cup           WHOLE CARROTS, 1/2" DICED 
1/2       Cup           CELERY, 1/2" DICED 
1 1/2     Tablespoon    DRY OREGANO
2         Tablespoon    FLOUR
4         Tablespoon    GARLIC , MINCED
1         Quart         CHICKEN BROTH
1         Cup           MARINARA SAUCE
1/2       Cup           IDAHO POTATO, 1/2" DICED
1 1/2     Cup           DICED TOMATOES, CANNED
1/4       Cup           ZUCCHINI, 1/2" DICED
1/4       Cup           YELLOW SQUASH, 1/2" DICED 
1         Cup           GARBANZO BEANS,CANNED (DRAINED)
2         Cups          ROMAINE LETTUCE, WASHED, 1" DICE (OUTER LEAVES ONLY)
1/4       Cup           FRESH BASIL, DE-STEMMED, CHOPPED
1/4       Cup           ROMANO CHEESE, GRATED
6         Tablespoon    PARMESAN CHEESE, GRATED
                        SALT & GROUND BLACK PEPPER TO TASTE

Preparation:

1. SAUTE ONIONS, CARROTS, CELERY, OREGANO IN BUTTER OVER MEDIUM HEAT UNTIL TENDER. 2. ADD FLOUR AND STIR TO INCORPORATE TO FORM ROUX. 3. ADD MINCED GARLIC, CHICKEN BROTH, MARINARA SAUCE, POTATOES, and TOMATOES; BRING TO A BOIL. REDUCE HEAT TO SIMMER. 4. ADD ZUCCHINI, YELLOW SQUASH, GARBANZO BEANS. ADD SALT and PEPPER TO TASTE; SIMMER FOR 20 MINUTES. 5. STIR IN ROMAINE, BASIL, ROMANO and PARMESAN CHEESE.