Fresh Tomato Soup | Oklahoma State University

Ingredients

• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 2 stalks celery, finely sliced
• 3 cloves garlic, minced
• 1 cup diced zucchini
• 1 cup frozen corn kernels
• 6 cups low-sodium, reduced fat chicken broth
• 1-1/2 cups small dry pasta shells
• 4 cups diced fresh tomatoes
• 1 teaspoon fresh basil, chopped (1/2 teaspoon dried)
• 1 teaspoon fresh oregano, chopped (1/2 teaspoon dried)
• 1 teaspoon fresh thyme leaves, chopped (1/2 teaspoon dried)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1/4 cup plus 2 tablespoons grated Parmesan cheese