1 cup finely chopped onion
1 cup finely chopped celery
1 teaspoon salt
1 cup beef broth
1/2 cup water
1 1/2 cups dry milk powder
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried marjoram
2 (8 ounce) cans tomato paste
1 cup extra virgin olive oil
In a large skillet over medium heat the onion and celery may be turned into small batches, if desired. Add enough water to make a smooth gravy from the soup and water to the pan. Reduce heat to medium/low, put saucepan on low heat and heat until boiling, stirring occasionally. Remove from heat and stir in broth, water, milk powder, basil, oregano, basil, marjoram, sage, rosemary, marjoram and tomato paste; brush thoroughly. Let stand 5 minutes.
Stir the oil into the skillet, mixing well, and let simmer for 5 minutes. Stirring occasionally over low heat, cook sauce roughly until thickened. Stir in olive oil. Cover and simmer for 5 minutes. Pour sauce over soup and stir gently to coat. Serve hot.