Title: Fresh Tomato-Vegetable Soup
Categories: Diabetic Soup Vegetable Entree Pasta
Yield: 6 Servings

6	md	Tomatoes;
3/4	c	Red onions; chopped
3/4	c	Celery; diced, include tops
4	ts	Olive oil;
3	cl	Garlic; 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

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.

"Vegetarian Gourmet" Summer, 1994

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