Instructions: In a Dutch oven or large heavy saucepan, sprayed with Pam, medium heat, cook the celery and onion until the celery is tender, 7 to 10 minutes. Add the tomatoes, basil, oregano, thyme, parsley, bay leaves, and stock and bring to the boil. Simmer about 30 minutes. Remove from the heat and remove the bay leaves. Puree the soup in batches in a blender or food processor, leaving the soup slightly chunky. Season to taste with sugar, salt and pepper. Serve hot. Garnish with shaved Parmesan if desired.

NOTES : With some good bread this is enough for a substantial lunch or Sunday night supper. It makes the house smell so good youll wish you had doubled it for later in the week.

Shaved Parmesan: When a more distinctive Parmesan flavor is desired, use a vegetable peeler to shave thin strips off a large chunk of cheese. If you prefer to grate your Parmesan and freeze it rather than keep a wedge in the refrigerator, shave off some shards to store in the freezer before you grate the rest.

Original recipe called for sauteing the veggies in 2 Tbsp. butter.

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