INGREDIENTS
1 tbsp
olive oil
1 cup
finely diced celery
1 cup
finely diced carrots
1 cup
finely diced onions
28 oz
can whole plum tomatoes, with juice
1 tsp
thyme
1/4 cup
fresh basil
3 1/2 cups
reduced sodium chicken broth (or vegetable for vegetarians)
Parmesan or Romano cheese rind (optional)
1
bay leaf
2 tbsp
unsalted butter
2 tbsp
flour
1/3 cup
grated Pecorino Romano cheese
1 3/4 cups
reduced fat (2%) milk, warmed
salt,
black pepper,