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FRESH TOMATO-VEGETABLE SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Pasta
Vegetables
Amount Measure Ingredient -- Preparation Method
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6 md Tomatoes
3/4 c Red onions, chopped
3/4 c Celery, diced, include tops
4 ts Olive oil
3 ea Garlic cloves, minced
3/4 c Zucchini, diced
3/4 c Corn kernels
4 1/2 c Vegetable broth
3/4 ts Salt
5 ts Basil, chopped
1/2 c Small pasta shells, uncooked
Black pepper, to taste
Plunge the tomatoes into boiling water & then into
iced water to remove their skins. Chop the tomatoes &
set aside. In a stockpot, saute the onions & celery in
the oil over medium heat until tender, 5 minutes.
Stir in the garlic, zucchini, corn & saute for another
2 minutes. Add the broth & bring to a boil. Add the
tomatoes, salt & basil. Reduce the heat, cover &
simmer for 15 minutes, stirring occasionally. Add the
pasta, cover & simmer for 30 minutes (Seems rather a
long time to me!). Sprinkle with the pepper & serve
hot.
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