Country Style Zucchini Soup

• 3 tbsp. olive oil
• 1 clove garlic, chopped
• 3 md. potatoes, cubed
• 1 sliced onion, diced
• 2 stalks celery, sliced
• 2 tbsp. fresh parsley
• 1 tsp. oregano
• 6 cups beef stock
• 1 lg. tomato, cored, blanched, peeled and diced
• 1 lb. zucchini, diced
• 2 tsp. salt
• 2 tbsp. Parmesan cheese, grated

1. In a large saucepan, heat oil and brown garlic.
2. Discard garlic.
3. Add potatoes, stir to coat , and cook for about 5 minutes.
4. Add onion, celery, parsley, and oregano, and cook until onions are softened.
5. Add stock, tomatoes, marrow, and salt and bring to a boil.
6. Reduce heat and simmer until zucchini is tender.
7. Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving.
8. Serve hot.

olive oil, clove garlic, potatoes, onion, stalks celery, fresh parsley, oregano, beef stock, tomato, zucchini, salt, parmesan cheese

Taken from www.foodgeeks.com/recipes/1259 (may not work)