1/2 c Olive oil

4 tb Chopped garlic

2 1/2 c Fresh bread crumbs

2 sm Zucchini, diced

1 Sweet red pepper, diced

1 lg Ripe tomato, peeled,

Seeded and diced 1/2 c Diced eggplant

1 md Onion, diced

2 ts Paprika

2 ts Garlic powder

7 c Chicken broth

1 c Marinated artichoke hearts,

Drained 1/4 c Fresh parsley, chopped

Salt and pepper Toasted almonds, garnish

Heat half the oil in a frying pan with chopped garlic. Add bread crumbs and cook, stirring, 5 minutes. In a large saucepan or soup kettle heat remaining 1/4 cup of 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.) Stir in paprika and garlic powder followed by chicken broth. 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.