2 slices bacon, cut in thin strips
1 lg. onion, finely chopped
1/4 lb. mushrooms, sliced
1 clove garlic, minced or pressed
2 med. carrots, thinly sliced
1 lg. can (49 1/2 oz.) chicken broth
1 (1 lb.) can tomatoes
1 tsp. each salt & dried basil leaves
1/4 tsp. each dried thyme leaves & white pepper
4 oz. spaghettini or vermicelli
1/2 lb. snap peas or edible pod peas, ends & strings removed
1/4 c. chopped parsley
Grated Parmesan cheese

1. In a 5 quart kettle or Dutch oven, cook bacon over medium heat until it begins to brown; mix in onion, mushrooms, garlic, and carrots. Cook, stirring until onion is soft.

2. Add broth, tomatoes (coarsely chopped, with liquid), salt, basil, thyme and pepper. Bring to boiling. Cover, reduce heat and simmer 15 minutes.

3. Bring soup to boiling, add pasta. Bring again to boiling, and cook, uncovered, stirring occasionally, until nearly tender, about 10 minutes. Add peas and parsley and broil for 2 minutes.

4. Taste; add salt, if needed. Serve soup with cheese to add to taste.

Good served with French bread or Italian bread sticks.

For 2 servings, half of the ingredients. For 8 servings, double the ingredients but use only 7 ounce spaghettini.