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.

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