Farfalle Summer Soup

5 cups light vegetable stock
2 pounds ripe tomatoes, diced
2 small zucchini, sliced
3-4 scallions, diced
16 oz. can small white beans, drained and rinsed
1/4 – 1/2 cup chopped parsley, to taste
salt and pepper to taste
3 cups uncooked farfalle (about 6 oz.)
8-10 fresh basil leaves, sliced
Parmesan cheese to taste

Combine stock in large pot with tomatoes, zucchini and scallions.
Bring to simmer and simmer gently, covered, until zucchini is tender but still firm, about 10 minutes.
Add beans and parsley and season to taste with salt and pepper.
Let stand, covered, off heat for about an hour.

About 20 minutes before soup is to be served, cook pasta until it is al dente. Drain and toss into the soup.

Serve barely warm, topped with basil and Parmesan cheese.