Fresh Tomato Soup

 Ingredients    

SERVES                                                               

• 1 tbsp olive oil
• 650 g/l lb 7 oz plum 
• tomatoes
• 1 anion, cut into quarters
• 1 garlic clove, sliced thinly
• 1 celery stalk, chopped
• coarsely 
• 500 m1/18 fl oz chicken stock 
• 55 g/2 oz dried anellini or 
• other soup pasta 
• salt and pepper 
• fresh flat leaf parsley, 
• chopped, to garnish

Method

1. Pour the olive oil into a large, heavy-based 

    saucepan and add the tomatoes, onion, garlic 

    and celery. Cover and cook over low heat for 

    45 minutes, occasionally shaking the pan

    gently, until the mixture is pulpy.

2.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.

3. Add the stock and bring to the boil. Add the

    pasta, bring back to the boil and cook for 8-10

    minutes, until the pasta is tender but still firm

    to the bite. Season with salt and pepper. Ladle

    into warmed bowls, sprinkle with the parsley

    and serve immediately.