6-7 cups vegetable broth (add more or less depending on your desired consistency)
2 bay leaves
½ cup grated parmesan cheese
¼ cup parsley, chopped
Heat the olive oil in a large soup pot over medium high heat. Add in the carrots, onion and celery and sauté for about 5-7 minutes or until the vegetables start to soften and brown slightly.
Add in the roasted garlic and sauté for another 2-3 minutes. Add white wine and scrape the bottom of the pot with a wooden spoon removing any browned bits. Cook for 3-5 minutes or until wine has reduced by half.
Add in the all the ingredients from crushed tomatoes to parmesan cheese. Bring soup to a boil. Cover and reduce heat to low. Simmer soup on low for 30-45 minutes.
Before you're ready to serve, stir in the chopped parsley. Serve hot soup with extra parmesan cheese and parsley if desired.