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Tomato Soup With Pasta

ethnic, soups, vegetarian

3 tablespoon olive oil
1 small onion, chopped
1 lb tomatoes, chopped
1 each carrot, sliced
1 each celery stick, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon basil
3 pint stock
1 cup small pasta/broken vermicell
1 tablespoon chopped parsley

Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix wellwith the oil Sprinkle in the seasonings & stir together. Fry for 3 minutes. Add stock & bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley. Jack Santa Maria, "Greek Vegetarian Cookery"

Yield: 4 servings

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