Egg and Zucchini Soup

• ¼ cup extra-virgin olive oil
• 2 cloves garlic, chopped
• 2 tables

Heat the olive oil in a saucepan, add the garlic, and as it barely begins to color, add the parsley. Stir, add 6 cups of water, and bring to the boil. Add the zucchini and cook for 10 minutes. Add the pasta and cook for 7 minutes. Break the unbeaten eggs into the soup and stir with a fork to make egg s