Zucchini Soup - cooking recipe

Ingredients

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

Preparation

Cook and stir bacon in Dutch oven until light brown. Drain all but 1 tablespoon fat.
Cook and stir onion and garlic in fat until onion is tender. Stir in remaining ingredients except Parmesan. Heat to boiling.
Reduce heat and simmer, uncovered, about 15 minutes.
Place 2 cups of soup at a time in the blender and puree. Reheat, if necessary.
Serve with Parmesan cheese on top.