Fresh California Tomato Summer Soup

3 c Finely chopped onions

3 c Diced celery

6 tb Olive oil

3 tb Minced garlic

3 c Diced zucchini

6 c Chicken broth -- low salt

4 1/2 qt Pasta shells

4 1/2 qt Diced tomatoes

6 tb Dried basil

2 1/2 ts Salt

1 1/2 ts Black pepper

1/2 c Grated parmesan cheese

Saut� onions and celery in oil in a stockpot over medium high hear for 5 minutes, or until tender. Stir in garlic, zucchini and corn; saut� 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.