Italian Garden Soup

This easy-to-make soup is from Paula Jaworski from Catering Catering in Blair.  In the early 90's we served this soup for the Hospital Auxiliary "Moonlight & Music" dinner parties.

2 tablespoons butter
1 large onion, coarsely chopped
1 large clove garlic, crushed
2 cans chicken broth (two 16-ounce cans)
1 can Italian tomatoes, peeled (16-ounce can)
½ cup celery, sliced thin
1 small zucchini, sliced thin
1½ cup carrots, sliced thin
1¼ teaspoon salt
1 teaspoon oregano
¼ teaspoon basil
Dash Pepper
Seasoned croutons or grated Parmesan cheese

In a large kettle, sauté onion and garlic in butter about 5 minutes, stirring often. Add chicken broth, vegetables and all seasonings. Cover and simmer 15 minutes or until the vegetables are tender-crisp. Server in warmed soup bowls and garnish with croutons or grated cheese. Makes 4 servings.