Fresh Tomato-Vegetable Soup
987
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.
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.
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?
This is the best soup I ever had. I tried to put 5 stars, but it won't let me.
9 months agoI 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.
happyzhangbo