Busters Recipes

Tomato Soup
Makes 24 servings

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.

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