- 2 tablespoons extra virgin olive oil (EVOO)
- 1 onion, finely chopped
- 4 large cloves garlic, finely chopped
- 1 carrot, finely diced
- Salt and pepper
- 2 tablespoons fresh thyme, chopped
- 1 large fresh bay leaf
- 3 tablespoons tomato paste
- 4 cups chicken stock (32 ounces)
- 1 can hand-crushed San Marzano tomatoes (28-32 ounces)
- A few leaves basil, torn
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups whole milk
For the egg "noodles:"
- 8 eggs
- 1/2 cup grated Parmigiano Reggiano cheese
- Salt and pepper
- 1/4 cup flat leaf parsley, chopped
- 1 tablespoon butter
- For the soup, heat the EVOO, two turns of the pan, in a large soup pot over medium to medium-high heat. Add the onion, garlic, carrot, salt, pepper, thyme, and the bay leaf and cook, partially covered, to soften, 10-15 minutes, stirring occasionally. Add the tomato paste and stir for 2 minutes; add the stock, tomatoes and basil. Simmer, partially covered, for 30 minutes; remove and discard the bay leaf.
- Puree the soup in a blender and return to the pot.
- To make the béchamel sauce, melt the butter in a saucepot over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk, season with salt and pepper and let thicken to coat a spoon. Stir the béchamel into the soup to combine.
- For the "noodles," beat the eggs with the cheese, salt, pepper and parsley. Melt the butter in a 12-inch skillet over medium heat and add half of the egg mixture. Swirl into a very thin, large layer, cover with loose foil and cook until completely set, 3-4 minutes. Repeat with the remaining egg mixture. Remove the pan from the heat and roll up the eggs into two logs. Slice each log into 1/4-inch "noodles."
- Serve the soup in shallow bowls topped with a few "egg noodles."