Vegetables:

1. Dice up the onions, carrots & garlic. (or roast garlic in oven 450 degrees in olive oil/covered with aluminum foil- 20 min)

2. Cut the basil stems in half & chiffonade the leaves.

3. Take out all other ingredients.

Soup

1. In a dutch oven - on low/med heat, add 1 tbsp olive oil - add in minced garlic & basil stems + leaves once oil is hot.

2. Once fragrant, add in the diced onions & carrots - along with 1/2 tbsp olive oil if needed.

   1. If you wanted to use roasted garlic - add 3-4 roasted garlic cloves during this time.

3. After onions are translucent - add in 3.5 cups water, 1/2 tsp thyme, 1/2 tsp parsley, 1/4 tsp black pepper, 1/2 tbsp salt, 2 bay leaves, 1/2 tsp red pepper flakes, 1/2 a parm rind.

   1. Bring to a boil & simmer for 15 minutes - with lid on.

4. Add in 2.5 cups san marzano tomatoes & 1 more cup water, 1 tbsp tomato paste, 1/2 tsp thyme, 1/2 tsp parsley, pinch of black pepper, 1/2 tbsp salt.

   1. Stir and let It heat up for 5 min.

   2. Remove from heat, take out the bay leaves & parm rind.

   3. Get a hand blender and blend.

5. Put back on high heat & bring to a boil.

6. Serve with croutons or a baguette, fresh basil & parm :)