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Tomato: Basil Tomato Pasta Soup

Source of Recipe

taste of home magazine


List of Ingredients

1 cup small uncooked pasta shells
3/4 cup chopped red onoin
3/4 cup diced celery
3 cloves garlic, minced
4 teaspoons olive or canola oil
3/4 cup fresh or frozen corn
4 1/2 cups vegetable broth
2 tablespoons minced fresh basil
3/4 teaspoon salt
1 3/8 teaspoons pepper
6 medium firm tomatoes, peeled, seeded, chopped


Recipe

Cook pasta ccording to package directions; drain and set aside. 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 broth, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in pasta and tomatoes; heat through. Yield: 7 servings