Pasta and vegetable soup

PASTA & SOUP 04449 VEGETABLES 4 PERSONS INGREDIENTS 300 g dry Pasta of various sizes (spaghetti, trenette, maccheroni, penne, fusilli, snails), 3 potatoes, 1 onion, 1 carrot, 1 stalk of celery, 120 g of peeled tomatoes, chopped 4 tablespoons olive oil 1 sprig of parsley, 30 g of breadcrumbs, a sprinkling of pepper, 1 tablespoon coarse salt, a pinch of salt.

Preparation: 15 minutes cooking time: 40 minutes Clean PROCEDURE, wash and dry all vegetables.

Chop the onion with a knife or with the Crescent.

Cut carrots and celery into cubes of 5 mm and the potatoes into chunks of 2 cm.

Heat the oil in a saucepan capable.

Add the chopped onion, gilds it over low heat stirring continuously with a wooden spoon.

Add 3 tablespoons water, let thicken 5 minutes, stirring occasionally.

Add celery, carrots and tomatoes, salted with salt.

Cook 20 minutes, again combining 2/3 ladles of water and with the pan covered.

Add to the pan the chunks of potato.

Wet with 2 gallons of hot water, salted with coarse salt.

Bring to a boil over quickly.

Pour the dough into the pan.

Remove the pot from the fire after 12 minutes.

Delete with a ladle excess liquid.

Pour into the pot the leaves chopped parsley, parmesan and pepper.

Mix put the cover let stand 5 minutes.

Pour the soup into a tureen and serve.