INGREDIENTS:

• 1 tbsp of olive oil


• 1 large onion, finely chopped


• 2 large stalks of celery, diced


• 1 clove garlic minced


• 1 tsp dried oregano


• 1 can of whole Italian tomatoes


• 5 cups (1¼ liter) of chicken broth


• 3/4 cups of vermicelli


• salt and pepper to taste

PREPARATION:

• In olive oil, sauté onion, celery, garlic and oregano for a few minutes over medium heat.


• Add the canned tomatoes and crush them with a large wooden spoon.


• Add the chicken broth, salt and pepper to taste.


• Simmer, half covered, about thirty minutes.


• Add the vermicelli and cook for about 5 minutes.