Ingredients
- 6 tomatoes
- 3 garlic (cloves)
- 1,100 ml vegetable broth
- 120 gr corn kernels
- 95 gr zucchini
- 90 gr onions (red)
- 75 gr celery
- 55 gr pasta shells
- 20 ml olive oil
- 3 gr basil
- 2 gr salt
Black pepper, to taste 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.
