Instructions: 1. Heat half the oil in a frying pan with chopped garlic. Add bread crumbs and cook, stirring, 5 minutes.

2. In a large saucepan or soup kettle heat remaining 1/4 cup oil. Add zucchini, red pepper, tomato, eggplant and onion. Cook until tender, then stir in bread mixture. (Bread will break down as soup cooks and acts as a thickener.)

3. Stir in paprika and garlic powder followed by chicken stock.

Simmer 30 minutes, stirring frequently. Stir in artichoke hearts and parsley. Season with salt and pepper. Serve immediately in heated bowls. Garnish with toasted almonds.

Makes 11 cups.

W., Toronto, Canada

Cooking A

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