Fresh Tomato-Vegetable Soup
A very tasty and light soup, and also packed with goodness. It certainly helped me use up some of the garden-fresh tomatoes that tasted amazing, and it warmed me up instantly, an ideal soup for fall.
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
tomatoes
|
|
| ¾ | cup |
red onion
|
|
| ¾ | cup |
celery
diced, include tops |
|
| 4 | teaspoons |
olive oil
|
|
| 3 | large |
garlic cloves
|
|
| ¾ | cup |
zucchini
diced |
|
| ¾ | cup |
corn
|
|
| 4 ½ | cups |
vegetable stock
|
|
| ¾ | teaspoon |
salt
|
|
| 5 | teaspoons |
basil
chopped |
*
|
| ½ | cup |
pasta shells
uncooked |
*
|
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
tomatoes
|
|
| 177 | ml |
red onion
|
|
| 177 | ml |
celery
diced, include tops |
|
| 2E+1 | ml |
olive oil
|
|
| 3 | each |
garlic cloves
|
|
| 177 | ml |
zucchini
diced |
|
| 177 | ml |
corn
|
|
| 1.1 | l |
vegetable stock
|
|
| 3.8 | ml |
salt
|
|
| 25 | ml |
basil
chopped |
*
|
| 118 | ml |
pasta shells
uncooked |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Plunge the tomatoes into boiling water and then into iced water to remove their skins.
Chop the tomatoes and set aside.
In a stockpot, sauté the onions and celery in the oil over medium heat until tender, 5 minutes.
Stir in the garlic, zucchini, corn and sauté for another 2 minutes.
Add the broth and bring to a boil.
Add the tomatoes, salt and basil.
Reduce the heat, cover and simmer for 15 minutes, stirring occasionally.
Add the pasta, cover and simmer for 30 minutes (Seems rather a long time to me!).
Sprinkle with the pepper & serve hot.
