Tomato & Pasta Soup With Pesto
|Ripe tomatoes||1 1⁄2 Pound, skinned (750 Gram)|
|Celery sticks||2 , chopped|
|Carrot||1 , sliced|
|Onion||1 Small, chopped|
|Chicken stock/Vegetable stock||32 Fluid Ounce (1 Liter Or 4 Cups)|
|Tomato paste||1 Tablespoon (Or Tomato Paste)|
|Small pasta shapes||2 Ounce (60 Gram)|
|Basil leaves||1 Ounce, finely chopped (30 Gram)|
|Grated parmesan cheese||3 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Pine nuts||1 Ounce, toasted and chopped (30 Gram)|
|Olive oil||4 Tablespoon|
1. Place the tomatoes, celery, carrot, onion, stock, tomato puree (paste), bay leaf and sugar in a large pan. Bring to the boil and simmer for 30 minutes. Discard the bay leaf and allow to cool slightly.
2. Transfer the soup to a blender or food processor and work to a puree, then return to the pan and bring back to the boil. Add the pasta to the soup and simmer for 10 minutes. Season with salt and pepper to taste.
3. Meanwhile prepare the pesto. Mix all the ingredients together using a pestle and mortar or a wooden spoon and bowl to give a coarse paste.
4. To serve, ladle the soup into warmed individual serving bowls and add a spoonful of pesto to each. Garnish with basil leaves.