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Fresh Tomato-Vegetable Soup Recipe
Serves 6
Ingredients: 6 medium tomatoes
3/4 cup red onions, chopped
3/4 cup celery, diced, include tops
4 tsp olive oil
3 garlic cloves, minced
3/4 cup zucchini, diced
3/4 cup corn kernels
4 1/2 cup vegetable broth
3/4 tsp salt
5 tsp basil, chopped
1/2 cup small pasta shells, uncooked
Black pepper, to taste
Instructions: 1. Plunge the tomatoes into boiling water and then into iced water to remove their skins.
2. Chop the tomatoes and set aside.
3. In a stockpot, saute the onions and celery in the oil over medium heat until tender, 5 minutes.
4. Stir in the garlic, zucchini, corn and saute for another 2 minutes.
5. Add the broth and bring to a boil.
6. Add the tomatoes, salt and basil.
7. Reduce the heat, cover and simmer for 15 minutes, stirring occasionally.
8. Add the pasta, cover and simmer for 30 minutes (Seems rather a long time to me!).
9. Sprinkle with the pepper and serve hot.
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