Fresh Tomato-Vegetable Soup
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red onion, finely chopped
basil, fresh chopped
Plunge the tomatoes into boiling water and then into iced water to remove their skins.
Chop the tomatoes and set aside.
In a stockpot, saute the onions and celery in the oil over medium heat until tender, 5 minutes.
Stir in the garlic, zucchini, corn and saute 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.
Sprinkle with the pepper and serve hot.