INGREDIENTS:

- 1 tbsp of olive oil

- 1 large onion, finely chopped

- 2 large stalks of celery, diced

- 1 clove garlic minced

- 1 tsp of 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.