Peel, wash and chop carrot into very small dices. Peel, wash and cut potato into very small dices and leave them in water. Wash, remove core and cut cabbage also into very small dices.
Wash, remove eyes of tomatoes and make a small incision at the bottom of each. Boil two cups of water and blanch tomatoes for two minutes and remove immediately. Peel, deseed and puree or mince tomatoes.
Peel, wash and finely chop onion and garlic. Trim, wash and chop celery and basil leaves, reserving a few for garnish.
Heat live oil in a pan, add onion and garlic and saute till they turn translucent.
Add celery, carrot and potato pieces. Stir continuously and cook for five minutes.
Add cabbage, tomatoes and cook stirring continuously. Add salt, pepper, basil and macaroni, stir and add stock and bring it to a boil.
Reduce heat and simmer till vegetables are cooked and the soup has thickened.
Crush remaining basil with a pestle and garnish the soup. |
