INGREDIENTS
1 tbsp
butter
1
medium onion
1 cup
chopped carrots
1
celery stalk
3 cloves
garlic
30 oz
fresh plum tomatoes, peeled
32 oz
fat free chicken broth, vegetarians use vegetable broth
3
sprigs parsley
10
basil leaves
2
bay leaves
2 tbsp
reduced fat sour cream
Parmigiano Reggiano for serving (optional)