Ingredients
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2 slices bacon, cut in thin strips
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1 large onion, finely chopped
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2 medium carrots, thinly sliced
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1 (49 1/2 ounce) can chicken broth (I use my own homemade)
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1 (16 ounce) can tomatoes
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1 teaspoon salt
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1 teaspoon dried basil leaves
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1/4 teaspoon dried thyme
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1/4 teaspoon white pepper
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4 ounces spaghetti or 4 ounces vermicelli
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1/2 lb snap peas or 1/2 lb edible pea pods, ends and strings removed
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1/4 cup chopped parsley
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grated parmesan cheese
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1 garlic clove, minced
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1/4 lb mushroom, thinly sliced
Instructions
- In a 5-quart kettle cook bacon over medium heat until it begins to brown; mix in onion, mushrooms, garlic and a carrots. Cook, stirring, until onion is soft. Add broth, tomatoes (coarsely chopped and with liquid), salt, basil, thyme and pepper. Bring to boiling. Cover, reduce heat and simmer 15 minutes.
- Bring soup to boiling and add pasta. Bring again to boiling and cook, uncovered, stirring occasionally, until nearly tender, about 10 minutes. Add peas and parsley, boil for 2 minutes.
- Taste; add salt, if needed. Serve soup with cheese and add to taste.
- Serve with Italian bread sticks.