Recipe: Fresh California Tomato Soup

Fresh California Tomato Soup

1 onion, finely chopped
2 stalks celery, finely sliced
1 Tbsp 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 tsp each, dried basil, oregano and thyme leaves
1 tsp salt
1/2 tsp black pepper
1/2 tsp sugar
1/2 cup grated Parmesan cheese

In a large stock pot, over medium high heat, saute onions and celery in oil until tender, about 5 minutes.

Add garlic, zucchini and corn; saute 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 Tbsp Parmesan cheese.

Makes 6 servings
Source: California Tomato Commission