starter

Name: Easy vegan tomato soup
Total time: 25 min
Yield: 4
Cuisine: Italy
Ingredients: 1 tin of diced tomatoes, 28 oz / about 800 g; 28 imp.fl.oz. / about 800 ml vegetable stock; 7 oz / about 200 g pasta, i. e. ellbow macaroni; 1 piece of celery, 3.35 oz / about 95 g; 1 onion, 2.05 oz / about 60 g; 1 carrot, 4.95 oz / about 140 g; 1 tsp oregano, dried; 1 tsp basil, dried; 1 tsp thyme, dried; 2 tbsp tomato purée, triple concentrated; 2 tbsp olive oil, extra vergin; Salt to taste; Freshly ground black pepper to taste; Some parsley to garnish