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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Corn dresses up this quick and easy tomato soup, notes Alice Culberson of Kingsport, Tennessee. My husband and two sons—who don't always care for soup—like this as much as I do. It's a great way to use up end-of-summer tomatoes. Ingredients:
1/2 cup uncooked small shell pasta |
3/4 cup chopped red onion |
3/4 cup diced celery |
3 garlic cloves, minced |
4 teaspoons olive oil |
3/4 cup fresh or frozen corn, thawed |
4-1/2 cups vegetable broth |
1 to 2 tablespoons minced fresh basil leaves |
3/4 teaspoon salt |
1/8 teaspoon pepper |
6 medium firm tomatoes, peeled, seeded and chopped |
Directions:
1. Cook pasta according to package directions; drain and set aside.
2. Meanwhile in a large saucepan, saute the onion, celery and garlic in oil for 8-10 minutes or until tender. Add corn; saute for 2 minutes. Add the broth, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in pasta and tomatoes until heated through. Yield: 7 servings.
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