Tomato Soup With Vermicelli

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Tomato Soup With Vermicelli

 

3 tablespoons olive oil

1 small onion, chopped

1 pound tomatoes, chopped

1 carrot, sliced

1 celery stick, sliced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon basil

3 pints stock

1 cup small vermicell

1 tablespoon chopped parsley

 

Heat oil in soup pot and gently fry the onion for 2 minutes. Add tomatoes,

carrot, celery. Mix well with 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. serves 4.