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Tomato, Corn, and Basil Soup
By Andrew Weil, M.D., and Rosie Daley
January / February 2003
- 1 cup onion, finely chopped
- 2 Tbsp extra virgin olive oil
- 3 or 4 cloves garlic, minced
- 1 28-oz can crushed tomatoes
- 1 cup purified water
- 3 cups fresh corn kernels or 1 lb frozen sweet corn
- Salt and freshly ground black pepper to taste
- 1 cup fresh basil, finely chopped
In a saucepan over medium-high heat, saute the onions in the olive oil until they just begin to brown. Add the garlic and saute for 1 minute, stirring constantly. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking for about 5 more minutes. Add the water and corn to the soup and cook until the corn is soft, about 5 minutes. Season to taste with salt and pepper. Stir in the basil and mix well. Serve immediately.
Per serving: Calories 191/Fat 8g/Saturated fat 1g/Protein 5g/Carbohydrate 31g/Cholesterol 0 mg/Fiber 4g
From "The Healthy Kitchen" (Knopf, 2002) by Andrew Weil, M.D., and Rosie Daley.