👨🍳 Method
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1
Mince the garlic.
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2
Cut the celery into half-moon slices.
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3
Finely chop the parsley and basil.
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4
Blanch the tomatoes to remove the skin, then remove the seeds.
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5
Cut the tomatoes into brunoise (small dice).
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6
Reserve some parsley and basil for garnishing.
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7
Heat the oil in a large heavy-bottomed pan.
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8
Add the garlic, celery, parsley, and basil to the pan and sauté for 3 minutes.
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9
Add the fresh tomatoes and passata.
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10
Season with cayenne pepper.
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11
Simmer gently for 10 minutes.
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12
Pour in the poultry stock and bring back to a boil.
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13
Taste and adjust seasoning with salt.
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14
Lower the heat and simmer gently under a lid for 45 minutes.
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15
Add the pasta and bring the soup back to a boil.
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16
Cook until the pasta is al dente.
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17
Ladle the soup into bowls or plates.
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18
Garnish with reserved parsley, basil, and grated Parmesan cheese.
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