Quick Tomato Soup with Balsamic Vinegar and Toasted Pasta – Rachael Ray

Ingredients

• 2 tablespoons butter
• 1/4 pound thin spaghetti pasta, broken into 1- to 2-inch pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 rib celery with leafy top, chopped
• 2 carrots, grated
• 2 cloves garlic, sliced
• Salt and pepper
• 1 tablespoon light acacia honey or superfine sugar
• 2 tablespoons balsamic vinegar
• 1 28-ounce can whole, peeled tomatoes, preferably San Marzano, crushed with your hands
• 2 cups passata or tomato purée
• 1 quart chicken or vegetable stock
• A few leaves of basil, torn
• Minced fresh parsley