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Recipe for :

Tomato Soup

This recipe comes from Patty McDuffy via "".


3 cups finely chopped onions
3 cups diced celery
6 Tbsp olive oil
3 Tbsp minced garlic
3 cups diced zucchini
6 cups low-salt chicken stock
4 1/2 qts. pasta shells
4 1/2 qts. diced fresh tomatoes
6 Tbsp. dried basil
2 1/2 tsp salt
1 1/2 tsp. black pepper
1/2 cup grated parmesan cheese


Sauté onions and celery in oil in a stockpot over medium high hear for 5 minutes, or until tender.

Stir in garlic, zucchini and corn; sauté 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.

Serves 24