Tomato Pasta Stoup
November 2011
This recipe is a one-pot dinner!
Makes: 6 servings
- 1 cup each minced celery, carrot and onion
- 2 tablespoons EVOO
- 4 cups vegetable broth
- 1 15 ounce can tomato puree
- 2 cups ditalini
- Salt and pepper
- 1/2cup grated parmesan
- In large pot, cook veggies in EVOO until tender. Add broth and tomato puree; bring to boil. Add pasta and cook to al dente; season with salt and pepper. Serve sprinkled with cheese.