Tomato Pasta Stoup

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    Tomato Pasta Stoup
    • 6Servings

    Ingredients

    • 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

    Preparation

    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.