Zucchini Soup - cooking recipe

Ingredients

4 slices bacon, coarsely chopped
1 medium onion, chopped
1 clove garlic, chopped
6 to 8 medium zucchini (2 lb.), cut in slices
1 can beef consomme
2 1/2 c. water
1 tsp. salt
1 Tbsp. basil
1/4 c. snipped parsley
1/8 tsp. pepper
Parmesan cheese

Preparation

Cook and stir bacon in Dutch oven.
Pour off all fat but 1 tablespoon.
Cook and stir onion and garlic in the fat until tender. Stir in remaining ingredients except Parmesan.
Heat to boiling and simmer 15 minutes. Place small amount of soup at a time in blender and puree.
Reheat.
Serve with grated Parmesan on top.