Fresh California Tomato Soup

Makes 6 servings

Ingredients:

1 onion, finely chopped
2 stalks celery, finely sliced
1 tablespoon olive oil
3 cloves garlic, minced
1 cup diced zucchini
2 ears fresh corn, kernels removed
6 cups low-salt chicken or vegetable stock
1 1/2 cups small dry pasta shells
4 cups diced fresh California tomatoes
1/2 teaspoon each, dried basil, oregano and thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1/2 cup grated Parmesan cheese

Preparation:

In a large stock pot, over medium high heat, sauté onions and celery
in oil until tender, about 5 minutes. Add garlic, zucchini and corn,
sauté 2 minutes. Add stock, bring to a simmer. Add pasta, tomatoes and
seasonings. Simmer until pasta is tender, about 10 minutes.

To serve, ladle soup into bowls. Top each with 1 tablespoon Parmesan
cheese.