Italian Tomato Soup

Serves 4
Prep Time 15 min
Cooking Time 55 min
Ingredients

• 1 tbsp olive oil
• 650 g/l lb 7 oz vine tomatoes
• 1 onion, cut into quarters
• 1 garlic clove, sliced thinly
• 1 celery stick, coarsely chopped
• 500 ml/18 fl oz chicken stock
• 55 g/2 oz dried anellini or any other soup pasta
• salt and pepper

Method

• Pour the olive oil into a large, heavy-based saucepan and add the tomatoes, onion, garlic and celery.
• Cover and cook over a low heat for 45 minutes, stirring occasionally until the mixture is pulpy.
• Transfer the mixture to a food processor or blender and process to a smooth puree.
• Push the puree through a sieve into a clean saucepan.
• Add the stock and bring to the boil.
• Add the pasta, bring back to the boil and cook for 8-10 minutes (2-4 mins for fresh pasta) until the pasta is tender, but still firm to the bite.
• Season to taste with salt and pepper. Ladle into warmed bowls, sprinkle with the parsley and serve immediately
• Serve with hot crusty bread

Garnish

• Fresh flat-leaved parsley, chopped

Shopping List

• Olive oil
• Vine tomatoes
• Onion
• Garlic
• Celery
• Dried anellini(or fresh pasta)