2 Tbsp. Olive oil
4 cloves garlic, chopped
1 cup celery, coarsely chopped
2 carrots, peeled and coarsely chopped
2 (28 oz) cans Italian tomatoes, undrained
4 cups water
2 (14 ˝ oz) cans chicken broth
1 Tbsp. basil
˝ tsp. pepper
2 bay leaves
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Heat oil in a large soup pot over medium high heat. Sauté garlic, celery and carrots in the oil. Stir in the tomatoes, breaking them up. Stir in water, chicken broth, basil, pepper and bay leaves. Bring to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Remove bay leaves before serving.
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