Fresh Tomato-vegetable Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 medium: Tomatoes,
3/4 cup: Red onions, chopped
3/4 cup: Celery, diced, include tops
4 tsp: Olive oil,
3 each: Garlic cloves, minced
3/4 cup: Zucchini, diced
3/4 cup: Corn kernels,
4 1/2 cup: Vegetable broth,
3/4 tsp: Salt,
5 tsp: Basil, chopped
1/2 cup: Small pasta shells, uncooked
Black pepper, to taste
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.
Source from luhu.jp
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.
Source from luhu.jp