Ingredients
- 2,800 gr tomatoes (diced)
- 1,900 gr pasta shells
- 1,400 ml chicken broth low salt
- 375 gr zucchini (diced)
- 350 gr onions (finely chopped)
- 300 gr celery (diced)
- 90 ml olive oil
- 40 gr parmesan cheese (grated)
- 26 gr garlic (minced)
- 12 gr basil (dried)
- 7 gr salt
- 4 gr black pepper
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.
