Fresh California Tomato Summer Soup

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30 minutes Prep: 10 minutes Cook: 20 minutes

371 calories per serving view nutrition facts

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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