6 md Tomatoes
3/4 c  Red onions, chopped
3/4 c  Celery, diced, include tops
4 ts Olive oil
3    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.