*  Exported from  MasterCook  *

                            Summer Pasta Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          vegetable broth
   2      pounds        ripe tomatoes -- diced
   2      medium        zucchini -- quartered/sliced
   4      each          scallions -- sliced
   2      cups          small white beans, cooked --
          d drained     
     1/4  cup           fresh parsley -- chopped
   3      cups          bow tie pasta -- uncooked
   8      each          fresh basil leaves -- thinly sliced

Combine the stock or water in a large soup pot with the tomatoes, zucchini and scallions.
  Bring to a simmer, then simmer gently covered, until the zucchini is tender but still firm, 
about 10 minutes. Add the beans and parsley, the season to taste with salt and pepper. 
 Remove from the heat and let the soup stand, covered, for an hour or so before serving. 
 This will give it time to cool somewhat as well as to develop flavor. About 20 minutes
 before the soup is to be served, bring water to boil in a separate large pot and cook 
the pasta until it is al dente.  Drain and rinse briefly with cool water to stop the cooking
 process, then stir into the soup. Serve the soup just warm, topping each with a few
 strips of basil leaf and add if desired, a sprinkling of parmesan cheese or soy parmesan.

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NOTES : *this equals one 16 ounce can 
PRODIGY(R) interactive personal service      12/17  03:13 AM

Board:      FOOD BB
Topic:      VEGETARIANS
Subject:    R:COOKBOOK SOUPS

To:                All                   Date:    10/29/96 From:   MSPN49A    Susan Hohlweg         Time:    1:56PM ET


and here is one from the summer chapter: