Categories: Soups/stews, Ethnic, Appetizers, Vegetarian, Pasta 
      Yield: 4 servings 
  
      3 tb Olive oil                         1/2 ts Black pepper 
      1 sm Onion, chopped                      1 ts Basil 
      1 lb Tomatoes, chopped                   3 pt Stock 
      1 ea Carrot, sliced                      1 c  Small pasta/broken vermicell 
      1 ea Celery stick, sliced                1 tb Chopped parsley 
      1 ts Salt                            
  
  Heat oil in soup pot & gently fry the onion for 2 minutes.  Add tomatoes, 
  carrot & celery.  Mix wellwith the oil  Sprinkle in the seasonings & stir 
  together.  Fry for 3 minutes.  Add stock & bring to a boil.  Simmer for 10 
  minutes then add pasta.  When pasta is tender, serve, garnished with 
  parsley. 
   
  Jack Santa Maria, "Greek Vegetarian Cookery"