Homemade Tomato Soup
                                                                             8 Servings

1 pound small pasta such as ditalini                
1 28 oz. can crushed tomatoes
2 tablespoons Academia Barilla 100% Organic Extra Virgin Olive Oil  
1 10.57 oz. jar Academia Barilla Italian Tomato Sauce        
1 small, yellow onion, finely chopped    
2 garlic cloves, finely chopped        
salt & pepper    
1 celery stalk, finely chopped
8 fresh basil leaves

Cook pasta according to package directions. Drain pasta reserving the water. Rinse pasta under cold, running water and let pasta drain. In a cold soup pot, combine the olive oil, onion, garlic and celery. Turn the heat to medium-low and saute the vegetables until soft but not browned. Add the crushed tomatoes, tomatoes sauce and 2 cups of the pasta water. Simmer gently for 10 minutes. Add 4 more cups of the pasta water, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cover and simmer gently for 15-20 minutes. Tear the basil and add it to the soup during the last 5 minutes of cooking time.