8 oz. Kielbasa in 1/2 inch pieces
1 lg. onion, chopped
3 tbsp. butter
1 c. celery, sliced
1 lg. clove garlic, minced
1 c. sliced carrots
1 can whole peeled tomatoes, cut up
4 c. chicken broth
2 sm. zucchini, sliced
1 c. frozen corn
1/2 tsp. basil
Grated Parmesan

Melt 2 tablespoons butter in Dutch oven. Saute onions, celery, garlic until tender. Add carrots. Cook for 3 minutes, stirring. Add tomatoes and broth, bring to boil, reduce to simmer, covered for 15 minutes.

Melt 1 tablespoon butter in pan. Brown sausage. Drain on paper towels. Add zucchini, corn, basil and sausage to soup. Cover and simmer 5 minutes. Garnish with Parmesan cheese.