6 md Tomatoes

3/4 c Red onions, chopped

3/4 c Celery, diced, include tops

4 ts Olive oil

3 ea Garlic cloves, minced

3/4 c Zucchini, diced

3/4 c Corn kernels

4 1/2 c Vegetable broth

3/4 ts Salt

5 ts Basil, chopped

1/2 c Small pasta shells, uncooked

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.