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 and dried basil leaves
1/4 tsp. EACH dried thyme leaves and white pepper
4 oz. spaghetti or vermicelli
1/2 lb. snap peas or edible pod peas, ends and 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 boil for 2 minutes.

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