• Strain can of tomatoes over a bowl, saving its juice! Squeeze the tomatoes a bit letting go over their juice. Chop the tomatoes coarsely, saving the juice/puree. Set aside.
• Add 2 teaspoons of EVOO to a large, heavy soup pot. Raise heat to medium- low, add the chopped onion and sauté 4 minutes until lightly golden.
• Add sliced fennel and sliced garlic, give a big stir and lower heat to low; cover for 4 minutes to soften. Uncover; add rosemary & thyme.
• Add reserved 2 teaspoons EVOO to the pot. Add the tomato paste and cook over medium heat I minute; add the chopped tomatoes and hot pepper flakes, stir well and cook for 4 minutes over medium heat.
• Add the reserved tomato juice (about 2 cups) and broth. Bring to a boil, then turn down to a simmer. Cover the pot and cook at a simmer for 25 minutes.

  Taste for seasonings (saltiness depends on the broth you use.)

Parmesan Crisps:

• Preheat oven to 375 degrees. Line a small baking tray with parchment paper. Add the grated parmesan in 4 rounds in 3″ circles onto the pan – 2″ apart. Spread gently giving the cheese strands a little space. Bake for 5 minutes until the crisps are golden in color and firm. Do not overbake as they turn bitter. Let cool to crisp further.

To Serve:

• Ladle into bowls and add basil leaves in the center. Small leaves can be left whole, larger ones; cut into thin strips. Serve with Parmesan Crisp broken onto the soup or on the side.