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Fresh Tomato-Vegetable Soup

 
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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

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 398g (14.0 oz)
Amount per Serving
Calories 8936% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 323mg 13%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 23% Vitamin C 39%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

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