Fresh Tomato-Vegetable Soup

• 6 medium tomatoes
• 3/4 cup red onion
• 3/4 cup celery diced, include tops
• 4 teaspoons olive oil
• 3 each garlic cloves
• 3/4 cup zucchini diced
• 3/4 cup corn
• 4 1/2 cups vegetable stock
• 3/4 teaspoon salt
• 5 teaspoons basil chopped
• 1/2 cup pasta shells uncooked
• 1 x black pepper to taste

1. Plunge the tomatoes into boiling water and then into iced water to remove their skins.
2. Chop the tomatoes and set aside.
3. In a stockpot, saute the onions and celery in the oil over medium heat until tender, 5 minutes.
4. Stir in the garlic, zucchini, corn and saute for another 2 minutes.
5. Add the broth and bring to a boil.
6. Add the tomatoes, salt and basil.
7. Reduce the heat, cover and simmer for 15 minutes, stirring occasionally.
8. Add the pasta, cover and simmer for 30 minutes (Seems rather a long time to me!
9. ).
10. Sprinkle with the pepper & serve hot.

tomatoes, red onion, celery, olive oil, garlic, zucchini, corn, vegetable stock, salt, basil, pasta shells uncooked, black pepper

Taken from recipeland.com/recipe/v/fresh-tomato-vegetable-soup-34826 (may not work)