1 onion, finely chopped

1 bell pepper

3 cloves minced garlic

2 cups frozen corn

4 cups diced fresh Louisiana tomatoes

1/2 cup grated Parmesan cheese

1/2 teaspoon black pepper

1/2 teaspoon red pepper

1/2 teaspoon sugar

6 cups low-salt chicken or vegetable stock (may use chicken bouillon cubes)

1/2 teaspoon dried basil

1/2 teaspoon oregano

1/2 teaspoon thyme

2 stalks, celery, finely sliced

1 tablespoon olive oil

1 zucchini, diced

6 ounces small dry pasta shells

1 teaspoon salt

In a large pot over medium heat, sauté onions, celery and bell pepper until tender. Add garlic, zucchini and corn. Sauté 2 minutes.

Add stock, bring to a simmer. Add pasta, tomatoes and seasonings.

Simmer until pasta is tender, abut 10 minutes. Ladle soup into bowls and top each with 1 tablespoon Parmesan cheese.

Margaret Melancon, New Iberia

Bayou Garden Cuisine II