Low Oxalate Italian "Mushroom" Bolognese with Egg Vermicelli

Ingredients

• 1 medium white onion
• 1 teaspoon garlic powder
• 2 cans tomato soup
• 1 medium green bell pepper
• 1 medium shallot
• 1 teaspoon Thyme
• 1 teaspoon rosemary
• 0.5 teaspoon sea salt
• 0.25 teaspoon white pepper
• 2 bay leaves
• 2 teaspoons parsley flakes
• 2 tablespoons light olive oil
• 8 ounces egg vermicelli

Instructions

1. 1Finely chop the white onion and shallot. Sauté in light olive oil over medium heat until softened and translucent. Add granulated garlic and cook until fragrant, about 1 minute.
2. 2Add the tomato soup to the sautéed vegetables. Stir well to combine. Add chopped green bell pepper.
3. 3Add bay leaves, thyme, rosemary, parsley flakes, sea salt, and white pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor will be.
4. 4Cook egg vermicelli according to package directions.
5. 5Drain the egg vermicelli well. Serve the Bolognese sauce over the egg vermicelli. Garnish with fresh parsley flakes.