Zucchini Soup

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

Cook bacon in large pot until light brown and drain. 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 blend 2 in a 2 cups at a time.

Reheat and serve with Parmesan cheese sprinkled on top.

Serves 4