MAKES: 4


Ingredients

• 675 g   ripe plum tomatoes
• 1 medium onion, quartered
• 1 celery stick
• 1 garlic clove
• 15ml / 1tbsp olive oil
• 450ml  chicken stock
• 15 ml / 2 tbsp tomato puree
• 50g / 1/2 cup small pasta shapes
• salt and black pepper
• fresh coriander or parsley, to garnish

Directions

• Place the tomatoes, onion, celery and garlic in a pan with the oil.  Cover and cook over a low heat for 40-45 minutes, shaking the pan occasionally, until very soft.

• Spoon the vegetables into a food processor or blender and process until smooth.  Press though a sieve, then return to the pan.

• Stir in the stock and tomato puree and bring to the boil.  Add the pasta and simmer gently for about 8 minutes, or until the pasta is tender.  Add salt and pepper, to taste, then sprinkle with coriander or parsley and serve hot.

Nutritional Information

• Energy                    112 Kcals / 474kj
• Fat                         3.61g
• Saturated fat           0.49g
• Cholesterol               0
• Fibre                       2.68g