Fresh California Tomato Summer Soup

30 minutes Prep: 10 minutes Cook: 20 minutes

371 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

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

Serving Size 699g

Amount per Serving

Calories 371 62% of calories from fat

	% Daily Value*
Total Fat 26.0g	40%
Saturated Fat 6.0g	28%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 1850mg	77%
Total Carbohydrate 24.0g	8%
Dietary Fiber 5.0g	20%
Sugars 9.0g
Protein 16.0g	31%

Vitamin A	20%		Vitamin C	51%
Calcium	25%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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