Recipe by Julie B's Hive
Just what the name implies - quick! I double this one all the time.
Top Review by Gerry
When doing soup I often have three soup pots going - then cool and fill the freezer making for a good selection to choose from for those days when I am not in. Of course always enjoying a bowl. Other then adding a steam/leaf of Italian parsley when cooking I made as posted using the chopped parsley as directed in the recipe. Next time will bring out the super size pot and make a double batch.
- 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 See How It's Made
- 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.