Italian Zucchini Soup

• 2 Tbsp. olive oil
• 2 c. or 1 (16 oz.) can plum tomatoes
• 1 large potato, peeled and diced
• 1/4 to 1/2 tsp. freshly ground black pepper or to taste
• 6 fresh basil leaves, torn into tiny pieces
• 1 onion, diced
• 1 lb. small, firm zucchini, well rinsed and sliced
• 1 1/2 to 2 tsp. salt or to taste
• 1 large egg, beaten
• 1/2 c. freshly grated Parmesan cheese or Romano cheese

1. Heat olive oil in a non-reactive medium saucepan over medium heat.
2. Add the onion and saute until translucent (5 minutes).
3. Add tomatoes, crushing against the side of the pan, and cook until water evaporates and tomatoes thicken, about 15 minutes.
4. Add zucchini, potato and enough water to cover the mixture by about 2-inches.
5. Bring to a boil.
6. Reduce the heat to a simmer; season with salt and pepper.
7. Continue cooking until vegetables are tender, about 20 minutes.

olive oil, tomatoes, potato, freshly ground black pepper, fresh basil, onion, zucchini, salt, egg, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898415 (may not work)