Tomato Soup with Pasta
Yield
4 servingsPrep
5 minCook
35 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | pound |
tomatoes
chopped |
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
celery stalks
sliced |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
basil
|
*
|
| 3 | pints |
stock
|
*
|
| 1 | cup |
vermicelli pasta
broken |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 1 | small |
onions
chopped |
|
| 453.6 | g |
tomatoes
chopped |
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
celery stalks
sliced |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
basil
|
*
|
| 1.4 | l |
stock
|
*
|
| 237 | ml |
vermicelli pasta
broken |
|
| 15 | ml |
parsley leaves
chopped |
|
Directions
Heat oil in soup pot and gently fry the onion for 2 minutes.
Add tomatoes, carrot and celery.
Mix well with the oil Sprinkle in the seasonings and stir together.
Fry for 3 minutes. Add stock and bring to a boil.
Simmer for 10 minutes then add pasta.
When pasta is tender, serve, garnished with parsley.
