Ingredients
- 120 g celery stalks
- 150 g white cabbage
- 120 g carrot
- 100 g Parmesan cheese
- 30 g olive oil
- 150 g onions
- 400 g tinned chopped tomatoes
- 1 vegetable stock cube (for 0.5 l)
- 150 g tomato passata
- 1 Tbsp dried oregano
- 1 tsp sugar
- ¼ - ½ tsp fine sea salt
- ½ tsp ground black pepper
- 800 g water
- 80 g dried ditalini pasta
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh parsley leaves
- bread
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