Try this Fresh Tomato-Vegetable Soup recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (698g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 19 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 6.8mg||2 %|
|Sodium 733.1mg||25 %|
|Potassium 1234.4mg||32 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 24.7g|
|Protein 6.1g||9 %|
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Calories per serving: 150
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