tomato pasta stoup

By á-51

Ingredients

• 1 cup each, minced celery, carrot and onion
• 2 tbs evoo ( I will substitute with broth)
• 4 cups vegitable broth
• 15 oz can tomato puree
• 2 cups ditalini pasta
• salt and pepper
• 1/2 cup grated parmesan cheese

Preparation

Step 1

In a large pot cook veggies in just enough broth to substitute evoo until tender. Add rest of broth and tomato puree; bring to
a boil. Add pasta and cook to al dente. Season with salt and pepper. Serve with cheese