Fresh Tomato-Vegetable Soup
Description
This Italian soup features Tomatoes; 3/4 c Corn kernels;, Red onions; chopped 4 1/2 c Vegetable broth;, Celery; diced, include tops 3/4 teaspoon Salt;, Olive oil; 5 teaspoon Basil; chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Plunge the tomatoes into boiling water & then into iced water to remove their skins.
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Chop the tomatoes & set aside.
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In a stockpot, saute the onions & celery in the oil over medium heat until tender, 5 minutes.
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Stir in the garlic, zucchini, corn & saute for another 2 minutes.
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Add the broth & bring to a boil.
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Add the tomatoes, salt & basil.
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Reduce the heat, cover & simmer for 15 minutes, stirring occasionally.
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Add the pasta, cover & simmer for 30 minutes (Seems rather a long time to me!).
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Sprinkle with the pepper & serve hot.
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"Vegetarian Gourmet" Summer, 1994
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 214.9kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 41.9mg2%
- Total Carbohydrate 37.5g13%
- Dietary Fiber 5.3g22%
- Sugars 8.1g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
basil, black, boiling, broth, celery, chopped, corn, diabetic, diced, fresh, garlic, include, italian, kernels, minced, oil, olive, onions, pasta, pepper
