Kosher Tomato Ditalini Soup Recipe

About this recipe

A comforting and healthy tomato soup with ditalini pasta, perfect for a kosher dinner. This vegetarian dish is packed with fresh vegetables and herbs for a flavorful meal.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 100 g Celery Stalk
• 500 g Pluckk Organic Hybrid Tomatoes
• 500 g Weikfield Chef'S Basket Durum Wheat Elbow Domestic Pasta
• 1 ltr Bertolli Extra Virgin Olive Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 finely chopped onion and 1 minced garlic clove, and cook for about 5 minutes until softened.
2. 2. Add 2 finely chopped celery stalks to the saucepan and cook for another 3 minutes, stirring occasionally.
3. 3. Score a cross in the base of 3 tomatoes, then place them in a bowl of boiling water for 1 minute. Transfer them to cold water and peel the skin away from the cross.
4. 4. Halve the peeled tomatoes, scoop out the seeds, and roughly chop the flesh.
5. 5. Add the chopped tomatoes to the saucepan. Bring the mixture to a boil.
6. 6. Stir in 1/2 cup of elbow pasta and cook for 8-10 minutes or until al dente.
7. 7. Season the soup with salt and sprinkle black pepper to taste. Garnish with 2 tablespoons of chopped flat-leaf parsley before serving.