A light yet tasty soup, perhaps served with crostini or toasted bread becomes even more enjoyable.

Serves 2, Preparation time 10 mins, Cooking time 50 mins

  • 2 Celery stalks, possibly with leaves
  • Medium-sized Yellow Potatoes, 3
  • Hot Vegetable broth, to taste
  • Tomato paste, 1 tablespoon
  • Bay Leaves, 2
  • Garlic cloves, 2
  • A little white onion or a shallot
  • Salt and Black Pepper, to taste
  • EVOO – Extra Virgin Olive Oil, 2 tablespoons
  • Grated Parmigiano, to taste


Prepare the vegetable broth and keep it hot enough.

Cut celery stalks and potatoes into chunks, slice onion.

Heat the oil in a saucepan, sauté the garlic, onion and bay leaf and let them sizzle for a few minutes.
Add the chopped celery and its leaves, cook them for a few minutes, then add the potatoes and brown them.

Add the tomato puree, stir. Pour in the hot broth to cover he vegetables are covered, season with salt , cover with a lid. Check the cooking time from time to time. If it gets too dry, pour in more broth.

Remove both garlic cloves and bay leaves and serve with a sprinkle of grated Parmigiano and black pepper. Serve.

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