Yield: 6 servings
Measure | Ingredient |
---|---|
6 mediums | Tomatoes |
¾ cup | Red onions, chopped |
¾ cup | Celery, diced, include tops |
4 teaspoons | Olive oil |
3 eaches | Garlic cloves, minced |
¾ cup | Zucchini, diced |
¾ cup | Corn kernels |
4½ cup | Vegetable broth |
¾ teaspoon | Salt |
5 teaspoons | Basil, chopped |
½ cup | Small pasta shells, uncooked |
\N \N | 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.