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 minIngredients
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.
Comments
This is the best soup I ever had. I tried to put 5 stars, but it won't let me.
I am glad that you loved the soup, and it is so easy to make. You should be able to submit the rating just below the name of the recipe.