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Fresh Tomato-Vegetable Soup Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, C, E, P
    MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 md Tomatoes

    2. 3/4 c Red onions, chopped

    3. 3/4 c Celery, diced, include tops

    4. 4 ts Olive oil

    5. 3 ea Garlic cloves, minced

    6. 3/4 c Zucchini, diced

    7. 3/4 c Corn kernels

    8. 4 1/2 c Vegetable broth

    9. 3/4 ts Salt

    10. 5 ts Basil, chopped

    11. 1/2 c Small pasta shells, uncooked

    12. Black pepper, to taste

    Instructions Jump to Ingredients ↑

    1. Plunge the tomatoes into boiling water & then into iced water to remove their skins.

    2. Chop the tomatoes & set aside.

    3. In a stockpot, saute the onions & celery in the oil over medium heat until tender, 5 minutes.

    4. Stir in the garlic, zucchini, corn & saute for another 2 minutes.

    5. Add the broth & bring to a boil.

    6. Add the tomatoes, salt & basil.

    7. Reduce the heat, cover & simmer for 15 minutes, stirring occasionally.

    8. Add the pasta, cover & simmer for 30 minutes (Seems rather a long time to me!).

    9. Sprinkle with the pepper & serve hot.

    10. "Vegetarian Gourmet" Summer, 1994

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