1. Heat the oil in a large suacepan over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes or until they have softened. 2. Score a cross in the base of each tomato then plac in a bowl of boiling water for 1 minute. 3. Plunge them into cold water and peel the skin away from the cross. 4. Halve the tomatoes and scoop out the seeds, roughly chop the flesh. 5. Add the vegetable stock and tomato to the onion mixture and bring to a boil. 6. Add the ditalini pasta and cook for 10 minutes or until al dente. 7. Salt and pepper to taste, and garnish with flat-leaf parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
