2 carrots, sliced
2 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried black peppercorns
1 cup water
1 dish Italian pasta
1 (11 ounce) can crushed tomatoes with juice
2 tablespoons olive oil
1 1/2 tablespoons dried rosemary
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 ounces ricotta cheese
Bring a large pot of water to a boil. Add carrots and cook until tender, about 75 minutes. Remove carrots from pot, cut into cubes or slices. Stir in garlic and salt and oregano; cook for 1 minute more. Stir in basil, crushed peppercorns, water, pasta, tomato with olive oil and rosemary. Cook for 5 minutes, stirring occasionally. Remove from heat.
Spoon soup into a large soup pot with lid open. Parceue into two sheets and roll in gremol. Place in the baking dish. Top with ricotta cheese and sprinkle with drained carrots. Sprinkle vegetables on top and top with parmesan. Cover and refrigerate overnight before serving.