Fresh Tomato-Vegetable Soup
red onion, finely chopped
basil, fresh chopped
1Plunge the tomatoes into boiling water and then into iced water to remove their skins.
2Chop the tomatoes and set aside.
3In a stockpot, saute the onions and celery in the oil over medium heat until tender, 5 minutes.
4Stir in the garlic, zucchini, corn and saute for another 2 minutes.
5Add the broth and bring to a boil.
6Add the tomatoes, salt and basil.
7Reduce the heat, cover and simmer for 15 minutes, stirring occasionally.
8Add the pasta, cover and simmer for 30 minutes.
9Sprinkle with the pepper and serve hot.