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Zucchini Soup

4 slices bacon, coarsely chopped
1 med. onion, coarsely chopped
1 clove garlic, chopped
6-8 med. zucchini, cut in slices
1 can beef broth
2 1/2 c. water
1/4 c. parsley
1 tsp. basil
Salt and pepper
Grated Parmesan cheese

Cook and stir bacon until light brown. Cook and stir in onion and garlic until tender. Pour off fat. Stir in remaining ingredients except cheese. Simmer uncovered until tender (15 minutes). Place soup, 2 cups at a time, in blender. Blend on high speed until pureed. Heat and serve with cheese. Serves 8-10. A good use for zucchini when you have too many from the garden.

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