INGREDIENTS
- 2-3 finely chopped carrots
- 2 stalks of celery, chopped
- 1 finely chopped onion
- 3 chopped garlic cloves
- 1L chopped tomato
- 1L chicken or vegetable broth
- 1 tbsp red wine vinegar
- 1/2 fl. pasta shells
- 1 large bay leaf
- dried basil
- dried oregano
- salt, black pepper
- 2 tbsp extra virgin olive oil
INSTRUCTIONS
Heat a large pot of olive oil over medium heat.
Add the onions, carrots, celery, salt and pepper and sauté until the vegetables are soft.
Lower the heat, add the garlic, bay leaf and herbs and saute for another 2-3 minutes.
Add the chopped tomato with its juice. Then, add the stock, plus 4 fl. water.
Add 2 tbsp. salt and a few large pinches of black pepper.
Increase the heat to boil for one minute.
Now add the pasta. Simmer over low heat for 15 minutes.
Turn off the heat, stir in 1 teaspoon of red wine vinegar.
We serve.
