Country Style Zucchini Soup

• 3 tablespoons olive oil
• 1 garlic clove, chopped
• 3 medium potatoes
• 1 onion, sliced
• 2 stalks celery
• 2 tablespoons fresh parsley
• 1 teaspoon oregano
• 6 cups beef stock
• 1 large tomatoes
• 1 lb zucchini
• 2 teaspoons salt
• 6 teaspoons parmesan cheese, grated

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

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

Taken from www.food.com/recipe/country-style-zucchini-soup-630 (may not work)