• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 stalks of celery, chopped
• 4 carrots, chopped
• 1 teaspoon dried thyme
• 1 teaspoon plus 1 tablespoon kosher salt
• Fresh ground pepper
• 2 (14-ounce) cans petit diced tomatoes, undrained
• 6 cups of water
• 1 1/2 cups of farfalle pasta (I used the mini ones)
• Parmagiano Reggiano

In a large soup pot over medium heat add the oil, onions, carrots, celery, garlic, thyme, 1 teaspoon kosher salt, and pepper.

Cook until vegetables are just tender. Add the tomatoes, water, 1 tablespoon kosher salt and simmer for 15 minutes.

Add the pasta and cook until al dente. Taste and adjust seasonings if necessary. Serve with a good sprinkling of Parmigiano Reggiano.

by Pak101.com (few years ago!) / 848 views