- 1 medium celery (stalks)
- 7 oz of olive oil
- 1 batch of parsley, finely chopped
- 3/4 cups of orzo pasta (kritharaki)
- 1-2 pinches of pepper
- 2-3 pinches of salt
- 9 oz of tomato sauce, or fresh
- 4 1/2 cups of water, or meat stock
- Combine all the ingredients but the pasta in a pan and boil for 40 minutes.
- Remove the vegetables and puree them, then return them to the pan.
- Add the pasta and simmer gently for 10-15 mintues.
- Serve the soup garnished with finely chopped parsley.