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Fresh Tomato-Vegetable Soup

Fresh Tomato-Vegetable Soup recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 214.9
Dietary: Diabetic, Vegan, Vegetarian
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
  • 6 md Tomatoes;
  • 3/4 cups Corn kernels;
  • 3/4 cups Red onions; chopped
  • 4 1/2 cups Vegetable broth;
  • 3/4 cups Celery; diced, include tops
  • 3/4 teaspoons Salt;
  • 4 teaspoons Olive oil;
  • 5 teaspoons Basil; chopped
  • 3 cloves Garlic; minced
  • 1/2 cups Small pasta shells;uncooked
  • 3/4 cups Zucchini; diced -Black pepper; to taste
Directions
  1. 1
    Plunge the tomatoes into boiling water & then into iced water to remove their skins.
  2. 2
    Chop the tomatoes & set aside.
  3. 3
    In a stockpot, saute the onions & celery in the oil over medium heat until tender, 5 minutes.
  4. 4
    Stir in the garlic, zucchini, corn & saute for another 2 minutes.
  5. 5
    Add the broth & bring to a boil.
  6. 6
    Add the tomatoes, salt & basil.
  7. 7
    Reduce the heat, cover & simmer for 15 minutes, stirring occasionally.
  8. 8
    Add the pasta, cover & simmer for 30 minutes (Seems rather a long time to me!).
  9. 9
    Sprinkle with the pepper & serve hot.
  10. 10
    "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.

Keywords: basil, black, boiling, broth, celery, chopped, corn, diabetic, diced, fresh, garlic, include, italian, kernels, minced, oil, olive, onions, pasta, pepper
Read it online: https://www.chefs-mate.com/recipe/fresh-tomato-vegetable-soup/