1 lg. onion, coarsely chopped
1 lg. garlic clove, crushed
2 tbsp. butter
2 cans (13 1/2 oz.) chicken broth
1 can (16 oz.) 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
1/8 tsp. pepper
1 tsp. oregano
1/4 tsp. basil
Seasoned croutons
Grated 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 and top with croutons and cheese.