| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soups, Pasta, Vegetables | 6 | Servings | |
INGREDIENTS
| 6 | md | Tomatoes |
| 3/4 | c | Red onions, chopped |
| 3/4 | c | Celery, diced, include tops |
| 4 | ts | Olive oil |
| 3 | Garlic cloves, minced | |
| 3/4 | c | Zucchini, diced |
| 3/4 | c | Corn kernels |
| 4 1/2 | c | Vegetable broth |
| 3/4 | ts | Salt |
| 5 | ts | 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.
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