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
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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.
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Transfer the mixture to a food processor or blender and process to a smooth puree.
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Push the puree through a strainer into a clean saucepan.
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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.
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Ladle into warmed bowls, sprinkle with parsley and serve immediately.