Sauté chopped onion and garlic in hot olive oil in a large Dutch oven until tender. Add chicken broth and next 5 ingredients; bring mixture to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender.
Sprinkle 1/2 teaspoon Parmesan cheese on each baguette slice, and place on baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially open) about 3 minutes or until cheese is melted.
Ladle soup into individual serving bowls; top each with a toast slice.
Seriously easy and delicious. Started making this years ago from a Southern Living cookbook, but lost the book. So happy to find it again. I substitute the Italian herbs for fresh basil. You can also add cooked tortellini at the last minute and heat through.
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