Vegetable Soup - cooking recipe

Ingredients

1 onion, cut up
4 zucchini, sliced
4 carrots, peeled and sliced
4 stalks celery, sliced
fresh parsley, chopped
1 large can tomatoes, cut up (juice and all)
1 c. uncooked small pasta shells
4 cans chicken broth
1 large can tomato puree
1 tsp. Italian seasoning
1 bay leaf
1/2 tsp. garlic powder
salt and pepper to taste
water to cover 2 inches over

Preparation

Put all ingredients in large pot and bring to boil.
Lower heat and continue cooking until pasta shells are tender, stirring occasionally to keep from sticking to bottom of pot.
Remove bay leaf; fill blender with cooked soup once and puree; add back to soup.
Serve with Parmesan cheese on top.
Very filling.
Great for diets.
Can leave out pasta.
(If leaving out pasta, cook until carrots are tender.)