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Alphabet Soup
-2 sprigs rosemary
-1 sprig thyme
-2 dried bay leaves
-1/4 cup fresh parsley; finely chopped
-1 large onion; diced
-1 large carrot; diced
-2 stalks celery; diced
-4 large cloves garlic; roughly chopped
-1 large can crushed tomatoes
-2 quarts chicken or veggie stock
-1 1/2 cups of alphabet noodles
-Grated Parmesan or Romano; for garnish
-EVOO; as needed
-Salt and Pepper; to taste
In a large soup pot heat oil on medium- high heat. Add garlic, celery, onions, parsley and carrots and cook until softened. Add beans, tomato sauce, stock, herb stems, and bay leaf to pot and bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup. Let soup cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese.
