Fresh Tomato-Vegetable Soup from Healthy Diabetic Recipes

Fresh Tomato-Vegetable Soup Recipe

Recipe Ingredients:

6 medium Tomatoes
3/4 cup Red onions, chopped
3/4 cup Celery, diced, include tops
4 tsp Olive oil
3 cl Garlic, minced
3/4 cup Zucchini, diced
3/4 cup Corn kernels
4 1/2 cup Vegetable broth
3/4 tsp Salt
5 tsp Basil, chopped
1/2 cup Small pasta shells, uncooked Black pepper; to taste

Recipe Instructions:

Plunge the tomatoes into boiling water & then into iced water to remove
their skins. Chop the tomatoes & set aside. In a stockpot, saute the
onions & celery in the oil over medium heat until tender, 5 minutes. Stir
in the garlic, zucchini, corn & saute for another 2 minutes. Add the broth
& bring to a boil. Add the tomatoes, salt & basil. Reduce the heat, cover
& simmer for 15 minutes, stirring occasionally. Add the pasta, cover &
simmer for 30 minutes (Seems rather a long time to me!). Sprinkle with the
pepper & serve hot.

"Vegetarian Gourmet" Summer, 1994

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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