Corn, Tomato and Zucchini Soup with Basil

Corn, Tomato and Zucchini Soup with Basil
(adapted from How to Cook Everything pg. 57)

1 large onion, minced
2 tablespoons olive oil
6 cloves garlic, minced
2 small or 1 large zucchini, shredded or diced
2 cups cored, seeded, chopped tomatoes
salt and fresh black pepper
4 cups vegetable or chicken broth
4 ears corn
1 teaspoon red wine, balsamic or white vinegar
1/2 cup fresh basil leaves, minced
Parmesan cheese, grated, for serving

1. In a large soup pot saute onion in oil over medium-low heat until tender and translucent. Add garlic and saute until fragrant. Add zucchini, tomatoes, 1/2 teaspoon salt and a few cracks of pepper, cook for about 10 minutes, stirring occasionally.

2. Meanwhile cut the corn from the cobs. Then turn the knife around and scrape the flat side of it against the cob to get the 'milk' from it. Add the broth and corn including two or three of the cobs snapped in half. Simmer for 5 to 10 minutes. Remove the cobs and stir in the vinegar and basil. Taste and re-season with salt and pepper if needed. Serve with Parmesan cheese and crusty bread.