Title: Fresh California Tomato Summer Soup
Categories: Soup, Catering
Yield: 24 Servings

3 c Finely chopped onions
3 c Diced celery
6 tb Olive oil
3 tb Minced garlic
3 c Diced zucchini
6 c Chicken broth; low salt
4 1/2 qt Pasta shells
4 1/2 qt Diced tomatoes
6 tb Dried basil
2 1/2 ts Salt
1 1/2 ts Black pepper
1/2 c 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 1-1/2 Cups soup into each bowl. Top each with 1 tsp. Parmesan cheese.
Posted to MC-Recipe Digest V1 #164

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

From: PatH