onions and celery in oil in a stockpot over
medium high hear for 5 minutes, or until tender.
in garlic, zucchini and corn; sauté 2 minutes.
chicken stock, bring to a boil and add remaining
ingredients except Parmesan.
until pasta is tender, about 10 minutes.
Spoon 1 1/2 Cups soup into each bowl. Top each
with 1 tsp. Parmesan cheese.