Recipe - Fresh California Tomato Summer Soup

3 cup Finely chopped onions
3 cup Diced celery
6 tablespoon Olive oil
3 tablespoon Minced garlic
3 cup Diced zucchini
6 cup Chicken broth; low salt
4 One half qt Pasta shells
4 One half qt Diced tomatoes
6 tablespoon Dried basil
2 One half teaspoon Salt
1 One half teaspoon Black pepper
One half cup Grated parmesan cheese

Saut‚ onions and celery in oil in a stockpot over medium high hear for 5
minutes, or until tender. Stir in garlic, zucchini and corn; saut‚ 2
minutes. Add chicken stock, bring to a boil and add remaining ingredients
except Parmesan. Cook until pasta is tender, about 10 minutes. To serve:
Spoon 1One half Cups soup into each bowl. Top each with 1 tsp. Parmesan cheese.
Posted to MCRecipe Digest V1 #164

Date: Mon, 22 Jul 1996 09:02:00 0700 (PDT)

From: PatH phannema@wizard.ucr.edu