Fresh tomato-vegetable soup
6 servings
Ingredients
| Quantity | 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 |
| Black pepper, to taste | ||
Directions
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.