- 1 Cup Vegetable Stock (Made with gluten free stock or cubes)
- 1/2 Stick Celery chopped
- 1/2 Small Onion chopped
- 1/4 Cup Parsley Roughly Chopped
- 100 Gram Tinned Crushed Tomatoes
- 1/4 Cup Basil Finely Shredded
- 1/4 Tablespoon Rosemary Finely Chopped
Bring stock to boil in a large saucepan.
Add celery, onion, parsley and tomato and simmer gently for 30 minutes.
Stir through basil and rosemary and season to taste.
Allergens and Intolerances
Please check ingredients and allergen declaration on all food packaging to ensure it is suitable for your dietary requirements.
Amount per serving