Tomato Vegetable Soup

INGREDIENTS

INSTRUCTIONS

3 oz. sun dried tomatoes 5+ large cloves of garlic (the more the better) a
handful of fresh basil leaves or 1T. dried basil
simmer this until the tomatoes are soft and the garlic is cooked through.
Puree, adding enough of the cooking water to make the blender run smoothly.
Add: several (I used 5) large tomatoes (about 5 cups, chopped). Peel and
seed if you are inspired to do so. 2 smallish zucchini, sliced.
Simmer until the tomatoes have become soup and the zucchini is almost
tender. Stir occasionally.
Add: 8 oz. mushrooms, sliced.
While the mushrooms are being absorbed into the soup, cook some small
pasta. I used 'mostacciolini'. When the pasta is done, put some in a bowl
and cover with soup.
If you add lots of spinach, instead of zucchini and mushrooms, this becomes
'tomato Florentine soup'.  Orzo or rice is a good addition in that case,
instead of the pasta.
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) Fatfree Digest
[Volume 9 Issue 21] July 12, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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