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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large suacepan over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes or until they have softened. | 2. Score a cross in the base of each tomato then plac in a bowl of boiling water for 1 minute. | 3. Plunge them into cold water and peel the skin away from the cross. | 4. Halve the tomatoes and scoop out the seeds, roughly chop the flesh. | 5. Add the vegetable stock and tomato to the onion mixture and bring to a boil. | 6. Add the ditalini pasta and cook for 10 minutes or until al dente. | 7. Salt and pepper to taste, and garnish with flat-leaf parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
tomato	3		vine-ripened	186.2069	41.2894	9.7151	1.6192
vegetable stock	6	cups		66.3	12.3318	3.1824	0.9282
ditalini	1/2	cup		-	-	-	-
flat leaf parsley	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.