Minestrone Soup with Celery and Carrots
Peel the shallots and finely dice. Peel and press the garlic. Trim, rinse and cut the celery into 2-3 cm (approximately 1 inch) pieces. Peel the carrots, halve lengthwise and cut into 2-3 cm (approximately 1 inch) pieces. Rinse the rosemary, shake dry, pluck the leaves and chop finely.
Heat olive oil in a pan and fry the shallots and garlic over medium heat for 2-3 minutes until translucent. Add the celery and carrots, and cook for another 2 minutes. Remove the garlic from the pan.
Stir the tomato paste and rosemary into the carrot-celery mixture, and cook for 30 seconds. Pour in the vegetable broth and bay leaf, season with salt and pepper, and simmer for 20 minutes.
Meanwhile, cook the macaroni in boiling salted water according to package directions. Drain the macaroni briefly in a sieve and add to the soup.
Serve the soup in bowls and garnish with chives.