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.
diced, include tops
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.