Tomato soup with pasta

650 g tomatoes
1 onion, cut into quarters
1 celery stalk, chopped coarsely
1 garlic clove, sliced thinly
1 tablespoon olive oil
500 ml chicken stock
55 g soup pasta
1 tablespoon cooking oil
Salt and pepper to taste
Chopped parsley ( for garnishing )

In a non- stick saucepan, heat cooking oil. Add tomatoes, onion , garlic and celery. Stir occasionally. Cover with a lid and cook on a low heat for 15 - 20 minutes or cook until the mixture is pulpy.

Transfer the mixture to a blender and make a smooth puree. Pass the puree through a sieve into another saucepan.

Add the chicken stock and bring to the boil. Add the pasta , bring back to the boil and cook for 8 - 10 minutes , until the pasta is tender . Season with salt and pepper. Sprinkle chopped parsley. Serve hot.