Fresh tomato-vegetable soup
Yield: 6 servings
Ingredients:
- 6 md Tomatoes; 3/4 c Corn kernels;
- 3/4 c Red onions; chopped 4 1/2 c Vegetable broth;
- 3/4 c Celery; diced include tops 3/4 ts Salt;
- 4 ts Olive oil; 5 ts Basil; chopped
- 3 cl Garlic; minced 1/2 c Small pasta shells;uncooked
- 3/4 c Zucchini; diced -Black pepper; to taste
Instructions:
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. Vegetarian Gourmet Summer 1994
