1 onion chopped
1 carrot chopped
1 stalk celery chopped
2 tsp fresh oregano chopped
2 bay leaves
2 cloves minced garlic
2 28oz cans whole italian style tomatoes
1 c. broth
1 c. fresh basil chopped
2 tsp salt
parmesan cheese
Cook vegetables with herbs and garlic until tender but not brown. Add tomatoes, broth and salt. Bring to a boil, reduce heat and simmer 45 min. Remove from heat, stir in half the basil and cook for 15 min. Put soup in a blender a little at a time and puree. Return to pot. Sprinkle each serving with remaining basil and some parmesan.
