Peggy’s Primavera – poco-cocoa

Ingredients

• 3 tablespoons olive oil
• 1 bulb garlic, peeled and chopped
• 1 large yellow onion, chopped
• 4 stalks celery, sliced
• 3 carrots, sliced
• 1/2 cup dried basil
• 1/2 cup dried oregano
• 2 bay leaves
• 3 (28-ounce) cans whole peeled tomatoes
• 1 pound white mushrooms, sliced
• 1 cup sweet vermouth or red wine
• 2 zucchini, halved lengthwise and sliced
• 2 yellow squash, halved lengthwise and sliced