Fresh California Tomato Summer Soup

Ingredients

350 gr onions
300 gr celery
90 ml olive oil
26 gr garlic
375 gr zucchini
1,400 ml chicken broth low salt
1,900 gr pasta shells
2,800 gr tomatoes
12 gr basil
7 gr salt
4 gr black pepper
40 gr 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- half Cups soup into each bowl. Top each with 1 tsp. Parmesan cheese.