By David Harbilas
It’s often hard to come up with ways to use tomatoes in the winter, and soup is usually an easy fix.
Here, canned tomatoes are used for their sweetness and ease–no peeling is required and any fresh tomatoes you find in supermarkets are definitely not from anywhere nearby or forced to ripeness.
This is little more than the Italian soup pasta e fagioli, except that pasta isn’t added. Of course, adding pasta won’t hurt!
Makes about Â½ gallon of soup
- 1 can whole plum tomatoes
- 1 large onion, diced
- 1 stalk of celery, diced
- 1 carrot, diced Read the rest of this entry »