Prep 15 mins
Cook 20 mins
From a cool pasta cookbook I found at a thrift store, this looks fantastic. (I added the garlic though!) I'm sure macaroni or orzo would also be great in this soup.
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 garlic clove, minced (1/2 tsp minced garlic)
- 1 stalk celery, finely chopped
- 3 vine-ripened tomatoes
- 6 cups vegetable stock
- 1⁄2 cup ditalini
- 2 tablespoons fresh flat-leaf parsley
- Heat the oil in a large suacepan over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes or until they have softened.
- Score a cross in the base of each tomato then plac in a bowl of boiling water for 1 minute.
- Plunge them into cold water and peel the skin away from the cross.
- Halve the tomatoes and scoop out the seeds, roughly chop the flesh.
- Add the vegetable stock and tomato to the onion mixture and bring to a boil.
- Add the ditalini pasta and cook for 10 minutes or until al dente.
- Salt and pepper to taste, and garnish with flat-leaf parsley.