Garlic Soup

40 cloves of garlic stemmed and thinly sliced
4 c. sliced onions
2 c. sliced green peppers
3 T. olive oil
6 c. peeled, seeded, sliced ripe tomatoes
4 c. beef broth
2 c. beef boullion (using cubes or granules)
1/2 tsp. sweet basil
1/2 tsp. oregano
6 to 8 slices crustless dark bread cubed
3 c. small pasta, cooked -- bowties, small shells, alphabets, you choose
Fresh ground pepper to taste
Grated parmesan cheese

Mix onions, garlic, tomatoes, peppers and spices in a large saucepan. Heat to boiling, reduce heat and cover tightly. Simmer about 30 minutes. Add broth and bouillon and heat just to boiling. Add bread cubes to thicken soup to desired consistency. Just before serving, add 1/3 to 1/2 cup cooked pasta to each serving. Makes 8 servings. Freezes well.

Use only the large cloves of garlic, making sure to take the growth stem out. Keep a bowl of water nearby while peeling and slicing the garlic to rinse fingers and the knife to keep everything from sticking. Then use the water to make the bouillon, retaining all that good garlic juice for the soup. This is a really delicious soup and does not leave you with offensive breath.