2 heads of garlic, cloves separated and peeled
2 cans chicken broth, plus 2 cups water
4 oz. dry multi-color rotini (DeBoles makes it)
2 tomatoes, chopped
1/2 tsp. ground thyme
fresh parsley, chopped
finely grated parmesan cheese
salt and pepper to taste

In soup pot, bring broth to a boil. Add the garlic cloves, lower heat and cover. Simmer 45 minutes, until garlic is very tender. Add the pasta, tomatoes and thyme (and some white wine if you wish), and cook until pasta is done. Salt and pepper to taste. Garnish each bowl with some freshly chopped parsley and parmesan cheese.