Ingredients

3 Tbsp. olive oil
1 small onion, chopped
1 pound tomatoes, chopped
1 each carrot, sliced
1 each celery stick, sliced
1 tsp. salt
1/2 tsp. black pepper
1 tsp. basil
3 pint stock
1 C.(s) small pasta/broken vermicelli
1 Tbsp. chopped parsley

Cooking Instructions

Heat oil in soup pot and gently fry the onion for 2 minutes. Add tomatoes, carrot and celery. Mix well with the oil sprinkle in the seasonings and stir together. Fry for 3 minutes. Add stock and bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)