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Ingredients: 6 medium Tomatoes; 3/4 c Corn kernels; 3/4 Cup(s) Red onions; chopped 4 1/2 c Vegetable broth; 3/4 Cup(s) Celery; diced, include tops 3/4 ts Salt; 4 Teaspoon(s) Olive oil; 5 ts Basil; chopped 3 Centiliter(s) Garlic; minced 1/2 c Small pasta shells;uncooked 3/4 Cup(s) Zucchini; diced -Black pepper; to taste Directions: 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
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Add remaining ingredients; freeze in hand-turned or el