Fresh Tomato-Vegetable Soup Recipe

Step 1

Plunge the tomatoes into boiling water & then into iced water to remove their skins. Chop the tomatoes & set aside.

Step 2

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.

Step 3

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.

Things You'll Need

  • 6md Tomatoes
  • 3/4c Red onions, chopped
  • 3/4c Celery, diced, include tops
  • 4ts Olive oil
  • 3ea Garlic cloves, minced
  • 3/4c Zucchini, diced
  • 3/4c Corn kernels
  • 4 1/2c Vegetable broth
  • 3/4ts Salt
  • 5ts Basil, chopped
  • 1/2c Small pasta shells, uncooked
  • Black pepper, to taste

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