| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | California | Soup, Catering | 24 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <phannema@wizard.ucr.edu>
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