"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tomato Vegetable Soup Recipe

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This recipe for Tomato Vegetable Soup, by , is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 medium tomatoes
3/4 cup onions, chopped
3/4 cup celery, diced include tops
4 tsp. olive oil
3 garlic cloves, minced
3/4 cup zucchini, diced
3/4 cup whole kernel corn
4-1/2 cups vegetable broth
3/4 tsp. salt
5 tsp. basil, chopped
1/2 cup small pasta shells, uncooked
Pepper

Directions:
Directions:
Plunge the tomatoes into boiling water and then into iced water to remove their skins. Chop the tomatoes and set aside. In a pot, sauté onions and celery in the oil over medium heat until tender, about 5 minutes. Stir in garlic, zucchini and corn. 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 20 minutes. Sprinkle with pepper.
Makes 6 servings.

Personal Notes:
Personal Notes:
A great soup.

 

 

 

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