Tomato Pasta Stoup

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Tomato Pasta Stoup
  • 6Servings


  • 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
  • 1/2 cup 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.