Mediterranean Tomato Soup - cooking recipe

Ingredients

1 1/2 lbs ripe tomatoes
1 medium onion, quartered
1 celery rib
1 garlic clove
1 tablespoon olive oil
450 ml chicken stock
2 tablespoons tomato puree
1/2 cup small shell pasta, shapes

Preparation

In a large saucepan, add the tomatoes, onion, celery and garlic with the oil.
Cover and cook over a low heat for around 40-45 minutes, gently shaking or moving the pan every now and then, until very soft.
In a blender or food processor, add the vegetables and process until smooth.
Press firmly through a sieve.
Return veggies to pan.
Stir in stock and the tomato puree, bring to the boil.
Add the pasta shapes and simmer on low heat for 7-10 minutes or until pasta is tender (al dente).
Serve hot.