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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)