| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pasta, Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
|
Tomatoes |
| 3/4 |
c |
Red onions, chopped |
| 3/4 |
c |
Celery, diced include tops |
| 4 |
t |
Olive oil |
| 3 |
|
Garlic cloves, minced |
| 3/4 |
c |
Zucchini, diced |
| 3/4 |
c |
Corn kernels |
| 4 1/2 |
c |
Vegetable broth |
| 3/4 |
t |
Salt |
| 5 |
t |
Basil, chopped |
| 1/2 |
c |
Small pasta shells, uncooked |
|
|
Black pepper, to taste |
INSTRUCTIONS
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.
A Message from our Provider:
“Ask ‘What would Jesus do?\” Apply the answer!”