Categories: Soup- Stew- Chowder- Chili
Ingredients
- 1 cup minced celery
- 1 cup minced carrot
- 1 cup minced onion
- 2 Tbsp. EVOO (extra virgin olive oil)
- 4 cups vegetable broth
- 15 oz. can tomato puree
- 2 cups ditalini (small tube pasta)
- salt and pepper
- 1/2 cup grated parmesan cheese
Directions
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In large pot, cook vegetables in olive oil until tender. Add broth and tomato puree, bring to a boil.
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Add pasta and cook to al dente; season with salt and pepper. Serve sprinkled with cheese.