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Fresh California Tomato Soup

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 granulated sugar
1/2 cup freshly grated Parmesan cheese

1. 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.
2. To serve: Ladle soup into bowls. Top each with 1 tablespoon Parmesan cheese.

Makes 6 servings.

Recipe provided courtesy of the California Tomato Commission.