In 2 Tbsp olive oil saute for 10 minutes, being careful not to burn :

2 very large    mild Nova Scotia onions,  thinly sliced
Pinch              sugar
2 cloves         garlic (finely chopped)
1tsp                dried basil (or 1Tbsp  fresh basil)
½ tsp              dried onion

Add and simmer for 10 minutes:

1                    bay leaf
2 cups           canned tomatoes
4 cups           stock (chicken or vegetable is best)

Add and simmer until tender:

½ cup           orzo (small rice shaped pasta); if you cannot find these, any small soup pasta may be substituted

Add:

1 Tbsp         balsamic vinegar

Serve topped with :

¼ cup         Parmesan cheese

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.