1. In a 6 quart soup pot, add olive oil, onions, celery, garlic, mushrooms and parsley. 2. Cook over med. heat until the vegetables are soft. Add the rest of the ingredients and bring to a slow boil. 3. Turn down to simmer and let it cook for at least two hours. Stir occasionally. We like ours thick so sometimes I simmer it for three hours. Be sure to take out the bay leaves before serving. 4. Great with pasta of your choice. Top with grated parmesan cheese to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
