• 1/4 cup (50 mL) butter
• 1 large onion, chopped
• 4 garlic cloves, finely chopped
• 2 cups (500 mL) sliced celery
• 1 carrot, finely sliced
• 1 can (19 oz/540 mL) tomatoes
• 2 1/2 cups (625 mL) beef broth
• 1/4 cup (50 mL) chopped fresh basil
• 1/4 cup (50 mL) chopped fresh parsley
• 1 tbsp (15 mL) chopped fresh thyme
• 1/4 tsp (1 mL) ground chili pepper
• Salt and pepper
• 8 bread slices, toasted
• Grated Canadian Parmesan cheese

1. In large saucepan, sauté onion and garlic in butter while stirring, until onion is soft. Add celery and carrot and cook for 5 minutes. Stir in tomatoes and beef broth.
2. Add basil, half the parsley, thyme and chili pepper. Season to taste with salt and pepper. Bring to boil, reduce heat, cover and simmer for 40 minutes.
3. Line bottom of each serving bowl with slice of toasted bread and cover with soup. Top with another toast. Sprinkle with remaining parsley and Canadian Parmesan cheese.

4 servings