saute onions and celery in oil in a stockpot over medium high hear for 5 minutes, or until tender. Stir in garlic, zucchini and corn; saute 2 minutes. Add chicken stock, bring to a boil and add remaining ingredients except Parmesan. Cook until pasta is tender, about 10 minutes. To serve: Spoon 1-1/2 Cups soup into each bowl. Top each with 1 tsp. Parmesan cheese. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 09:02:00 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 24|
|Calories from Fat: 18 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 16.2mg||5 %|
|Sodium 174.8mg||6 %|
|Potassium 526.8mg||14 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 18g|
|Protein 5.4g||8 %|
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Calories per serving: 117
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