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Ingredients Jump to Instructions ↓

  1. 6 md Tomatoes

  2. 3/4c Red onions, chopped

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

  4. 4 ts Olive oil

  5. 3 ea Garlic cloves, minced

  6. 3/4c Zucchini, diced

  7. 3/4c Corn kernels

  8. 4 1/2c Vegetable broth

  9. 3/4ts Salt

  10. 5 ts Basil, chopped

  11. 1/2c Small pasta shells, uncooked Black pepper, to taste

Instructions Jump to Ingredients ↑

  1. + 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. "Vegetarian Gourmet" Summer, 1994

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