Tomato Soup with Pasta

Tomato Soup with Pasta



3 tablespoons olive oil

1 medium leek, chopped

1 pound tomatoes, coarsely chopped, with skins removed

1 carrot, peeled and sliced

1 celery stalk, sliced

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Italian seasoning

1/2 teaspoon dried basil

3 15-ounce cans chicken broth

1 cup ditalini

1 tablespoon parsley, chopped


  Directions In a large saucepan or soup pot, saute leek in olive oil until tender, about two minutes. Add tomatoes, carrot, celery, and seasonings. Continue to saute for four minutes, then add chicken broth. Bring to a boil, and simmer for 10 minutes. Add ditalini and cook until tender, about 8 minutes. Put soup into bowls, garnish with sprinkle of parsley, and serve with Italian bread. Servings 4