Ditch the cans and enjoy the fresh produce! This is an excellent soup to prepare when red and beautiful plum tomatoes are in season. These oval-shaped tomatoes are smaller than your average regular tomatoes, and because these tomatoes have less liquid and more firm flesh, they are naturals for food preparation. You can prepare all the sauces and salads with them. Altogether, there are around 7500 tomato varieties grown for various purposes. The consumption of tomatoes is believed to benefit the heart, among other organs. Tomatoes also contain the carotene lycopene, which is one of the most powerful natural antioxidants, and they may even have anticancer properties. Tomato consumption has been associated with decreased risk of breast cancer, head and neck cancers, and might be strongly protective against neurodegenerative diseases.
1 onion, sliced
3-5 garlic cloves, minced
2 celery sticks, sliced
600 gr/ 1 1/3 oz plum tomatoes, sliced
5 dl/ 2 cups chicken or vegetable stock
salt and pepper to taste
spaghetti, spaghettini or capellini pasta
fresh flat leaf parsley, finely chopped
Heat olive oil in a pan and saute the onion and garlic for a few minutes until the onion becomes golden. Add the celery and the tomatoes and continue frying on a very low heat for about 45 minutes until the vegetables soften. Add water, if needed.
Puree the softened vegetables in a mixer or a food processor. Meanwhile, prepare the chicken or vegetable stock in a separate pot and mix it together with the pureed soup. Add the pasta and let the soup boil over moderate heat for a few minutes until the pasta is al dente. Season with salt and pepper. Serve immediately and sprinkle each plate with fresh flat leaf parsley.