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tomato-veg-soup-2 recipe

Date:    Mon, 11 Jul 94 11:21:23 CDT
 From:    cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
 Tomato Vegetable Soup
 3 oz. sun dried tomatoes
 5+ large cloves of garlic (the more the better)
 a handful of fresh basil leaves or 1T. dried basil
 simmer this until the tomatoes are soft and the garlic is cooked through.  
 Puree, adding enough of the cooking water to make the blender run smoothly.
 several (I used 5) large tomatoes (about 5 cups, chopped).  Peel and seed if
      you are inspired to do so.
 2 smallish zucchini, sliced.
 Simmer until the tomatoes have become soup and the zucchini is almost tender. 
 Stir occasionally.
 8 oz. mushrooms, sliced.
 While the mushrooms are being absorbed into the soup, cook some small pasta.
 I used 'mostacciolini'.  When the pasta is done, put some in a bowl and cover
 with soup.  
 If you add lots of spinach, instead of zucchini and mushrooms, this becomes
 'tomato Florentine soup'.  Orzo or rice is a good addition in that case, 
 instead of the pasta.
 kwvegan vegan