1 tablespoon olive oil
1 teaspoon garlic powder
1 pinch dried thyme
1 pinch crushed red pepper flakes
2 teaspoons Italian seasoning
4 outbreaks Italian bread weevils, cleaned
4 teaspoons minced shallots
4 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon dried basil
2 teaspoons dried oregano
In a saucepan, place the olive oil, garlic powder, thyme, crushed red pepper flakes, Italian seasoning, and soccer balls: salt and pepper to taste. Cover saucepan, let stand for 5 minutes, then reduce heat to medium. Let warm, shake and stir in the shallots, salt and black pepper. Bring saucepan back to medium and continue to stir in basil and oregano. Bring to a slow boil, stirring often, for 10 to 15 minutes. Simmer 10 minutes longer, stirring constantly, then remove from heat and stir in sage and lemon juice (optional). Cook 5 to 5 1/2 minutes, or until soup thickens slightly. Season with garlic powder or thyme, if using.