Healthy Tomato Ditalini Soup (Vegan)

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.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 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

Directions

1. 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.
2. Score a cross in the base of each tomato then plac in a bowl of boiling water for 1 minute.
3. Plunge them into cold water and peel the skin away from the cross.
4. Halve the tomatoes and scoop out the seeds, roughly chop the flesh.
5. Add the vegetable stock and tomato to the onion mixture and bring to a boil.
6. Add the ditalini pasta and cook for 10 minutes or until al dente.
7. Salt and pepper to taste, and garnish with flat-leaf parsley.