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Zucchini Soup

4 slices bacon, chopped
1 med. onion, chopped
1 clove garlic, minced
1 (10 1/2 oz.) can beef consomme
2 1/2 c. water
2 tbsp. dried parsley
1 tsp. dried basil
1/4 tsp. pepper
6 to 8 med. zucchini, sliced
Grated Parmesan cheese


Cook bacon in large pot until light brown. Drain fat. Add onion and garlic, saute lightly. Add remaining ingredients except Parmesan cheese. Simmer, uncovered, until zucchini is tender, about 15 minutes. Cool about 15 minutes and blender 2 cups at a time. Reheat and serve with Parmesan cheese sprinkled on top. Freezes well.


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