Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine tomatoes, onion, garlic, celery, parsley, basil and bay leaf in a large pot. bring to a boil, reduce to a simmer, cover and cook until quite soft, 1-2 hours. remove bay leaves and puree soup with an immersion blender. (you can use a food processor or blender, but both tend to add air and will make the soup distinctly pink instead of red.) add salt, sugar, and pepper. bring to a boil, reduce to a simmer, and cook, uncovered, 1-2 hours, until thickened.

Target recipe: heat olive oil in a stockpot on medium heat. add onions, carrots and celery and saute until soft and golden, about 10 minutes. add broth, garlic, tomatoes with juice and season with salt and pepper to taste. bring to a boil, then reduce heat to low. simmer for 30 minutes, uncovered. stir in parsley and check for seasoning. add additional salt and pepper if necessary. add swiss chard and beans and bring to a boil. reduce heat to low, simmer until chard is tender, about 5 minutes. add cooked pasta to soup. stir in basil and cook about 1 minute until wilted. ladle soup into bowls. serve immediately.