Categories: Soup

Ingredients

• 1 tbsp olive oil
• 4 large plum tomatoes
• 1 onion, cut into quarters
• 1 garlic clove, thinly sliced
• 1 celery stalk, coarsely chopped
• 2 cups chicken stock
• 2 oz. dried soup pasta
• Salt and pepper
• Chopped fresh flat-leaf parsley, to garnish

Directions

1. Pour the oil into a large heavy-bottom saucepan and add the tomatoes, onion, garlic and celery. Cover and cook over low heat, occasionally shaking gently, for 45 minutes, until pulpy.

2. Transfer the mixture to a food processor or blender and process to a smooth puree.

3. Push the puree through a strainer into a clean saucepan.

4. Add the stock and bring to a boil. Add the pasta, bring back to a boil and cook for 8 to 10 minutes, until the pasta is tender but still firm to the bite. Season with salt and pepper to taste.

5. Ladle into warmed bowls, sprinkle with parsley and serve immediately.

Email to a friend | Print this recipe | Back