Fresh California Tomato Summer Soup

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30 minutes Prep: 10 minutes Cook: 20 minutes
371 calories per serving view nutrition facts
4 servings suggest servings

Ingredients

3cups onions finely chopped
3cups celery diced
6tablespoons olive oil
3tablespoons garlic minced
3cups zucchini diced
6cups chicken broth, low salt
4 1/2quarts pasta shells
4 1/2quarts tomatoes diced
6tablespoons basil dried
2 1/2teaspoons salt
1 1/2teaspoons black pepper
1/2cup parmesan, parmigiano-reggiano cheese, grated grated

Directions

Saute onions and celery in oil in a stockpot over medium high hear for 5 minutes, or until tender.

Stir in garlic, zucchini and corn; sauté 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 1-1/2 Cups soup into each bowl. Top each with 1 tsp. Parmesan cheese.

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Chicken and Mushrooms

This is pretty good recipe. The chicken was alittle dry, but good flavor.