Zucchini Soup

4 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

3 pounds zucchini, peeled and diced into ½-inch cubes

2 cans (14.5 ounces each) whole new potatoes diced into ½-inch cubes

2 tablespoons of tomato paste

1 container (48 ounces) chicken broth

1 can (15 ounces) tomato sauce

1 teaspoon salt

1 teaspoon pepper

1 teaspoon oregano

1 bay leaf

½ cup chopped basil leaves

½ cup uncooked ditali pasta

Parmesan cheese for garnish

 

Heat olive oil in large soup pot or Dutch oven over medium high heat; add chopped onions and minced garlic and sauté until translucent. Add zucchini and potatoes and tomato paste and sauté 4 minutes. Stir in chicken broth and tomato sauce and season with salt, pepper, oregano, bay leaf and chopped basil.

Bring to a boil and then lower heat to slow simmer with lid partially on. Stir occasionally. Simmer 1 hour, 15 minutes.

About 15 minutes before serving: Bring water to boil in a 1- to 2-quart pot; add pasta and cook according to pasta box directions. Drain and add to soup. Ladle into bowls and garnish with cheese.

Serves six to eight.