Fresh california tomato summer soup
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Finely chopped onions |
| 3 | cups | Diced celery |
| 6 | tablespoons | Olive oil |
| 3 | tablespoons | Minced garlic |
| 3 | cups | Diced zucchini |
| 6 | cups | Chicken broth -- low salt |
| 4½ | quart | Pasta shells |
| 4½ | quart | Diced tomatoes |
| 6 | tablespoons | Dried basil |
| 2½ | teaspoon | Salt |
| 1½ | teaspoon | Black pepper |
| ½ | cup | Grated parmesan cheese |
Directions
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 1-½ Cups soup into each bowl. Top each with 1 tsp. Parmesan cheese.
~ - - - - - - - - - - - - - - - - - Recipe By : California Tomato Commission (July 1996)