Fresh Tomato-vegetable Soupdiabetic, main dish, pasta, soups/stews, vegetables 6 medium tomatoes 3/4 cup red onions; chopped 3/4 cup celery; diced, include tops 4 teaspoon olive oil 3 centiliter garlic; minced 3/4 cup zucchini; diced 3/4 cup corn kernels 4 1/2 cup vegetable broth 3/4 teaspoon salt 5 teaspoon basil; chopped 1/2 cup small pasta shells; uncooked black pepper; to 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 |
