1 lg. onion, coarsely chopped
1 lg. garlic clove, crushed
2 tbsp. butter
2 (13 3/4 oz.) cans chicken broth
1 (16 oz.) can peeled Italian tomatoes
1 sm. zucchini, sliced
1 1/2 c. thinly sliced carrots
1 1/2 c. sliced celery
1 1/4 tsp. salt
1 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
Seasoned croutons
Parmesan cheese

In large kettle, saute onion and garlic in butter, about 5 minutes, stirring often. Add chicken broth, vegetables, salt, oregano, basil and pepper; cover and simmer 15 minutes or until vegetables are tender-crisp. Serve in soup bowls topped with croutons or cheese, if desired.