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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Just what the name implies - quick! I double this one all the time. Ingredients:
2 slices bacon, cut in thin strips |
1 large onion, finely chopped |
1/4 lb mushroom, thinly sliced |
1 garlic clove, minced |
2 medium carrots, thinly sliced |
1 (49 1/2 ounce) can chicken broth (i use my own homemade) |
1 (16 ounce) can tomatoes |
1 teaspoon salt |
1 teaspoon dried basil leaves |
1/4 teaspoon dried thyme |
1/4 teaspoon white pepper |
4 ounces spaghetti or 4 ounces vermicelli |
1/2 lb snap peas or 1/2 lb edible pea pods, ends and strings removed |
1/4 cup chopped parsley |
grated parmesan cheese |
Directions:
1. 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.
2. 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.
3. Taste; add salt, if needed. Serve soup with cheese and add to taste.
4. Serve with Italian bread sticks.
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