Fresh tomato-vegetable soup
Yield: 6 Servings
Ingredients:
- 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
Instructions:
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.
