Fresh California Tomato Summer Soup Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Finely chopped onions,
3 cup: Diced celery,
6 tbsp: Olive oil,
3 tbsp: Minced garlic,
3 cup: Diced zucchini,
6 cup: Chicken broth, low salt
4 1/2 quart: Pasta shells,
4 1/2 quart: Diced tomatoes,
6 tbsp: Dried basil,
2 1/2 tsp: Salt,
1 1/2 tsp: Black pepper,
1/2 cup: Grated parmesan cheese,
Directions:
Saut
onions and celery in oil in a stockpot over medium high hear
for 5 minutes, or until tender. Stir in garlic, zucchini and corn;
saut
2 minutes. Add chicken stock, bring to a boil and add remaining
ingredients except Parmesan. Cook until pasta is tender, about 10
minutes. To serve: Spoon 1-1/2 Cups soup into each bowl. Top each
with 1 tsp. Parmesan cheese.
~ - - - - - - - - - - - - - - - - -
Recipe By : California Tomato Commission (July 1996)
http://www.tomato
Source from luhu.jp
onions and celery in oil in a stockpot over medium high hear
for 5 minutes, or until tender. Stir in garlic, zucchini and corn;
saut
2 minutes. Add chicken stock, bring to a boil and add remaining
ingredients except Parmesan. Cook until pasta is tender, about 10
minutes. To serve: Spoon 1-1/2 Cups soup into each bowl. Top each
with 1 tsp. Parmesan cheese.
~ - - - - - - - - - - - - - - - - -
Recipe By : California Tomato Commission (July 1996)
http://www.tomato
Source from luhu.jp