INGREDIENTS
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Makes 4-6 servings
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3 tablespoons olive oil
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3 large carrots, peeled and finely diced
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2 medium sweet onions, finely diced
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4 cloves garlic, peeled and left whole
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1 teaspoon crushed red pepper flakes
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1 tablespoon salt
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3 28-ounce cans whole peeled tomatoes
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1 quart chicken broth
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10 basil leaves (plus more for garnish)
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Freshly grated Parmesan (for garnish, optional)