Sunday Tomato Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 medium onions or 2 large onions
• 1/3 cup fresh parsley leaves, tightly-packed
• 1 (15 ounce) can chickpeas, rinsed and drained extra-virgin olive oil
• 3 large garlic cloves, minced
• 1/2 cup fresh basil leaf, tightly-packed
• dried thyme leaves
• ground allspice
• ground cumin
• coriander
• 1 pinch hot red pepper flakes
• 1/2 cup dry wine
• 2 (28 ounce) cans whole tomatoes
• 6 -8 cups vegetables or 6 -8 cups chicken broth

Recipe

• 1 mince together the onions and parsley. lightly film the bottom of a 6 to 8-quart pot with olive oil. set over medium high heat, stir in the onion mixture, chickpeas, some salt and pepper, and saute until the onions are golden.
• 2 2. blend in the garlic, herbs and spices. stir for about a minute or until fragrant. add the wine and cook down to almost nothing. cook in the tomatoes at a simmer for about 10 minutes or until thick.
• 3 3. add broth, bring to a gentle simmer, partially cover and cook 20 to 30 minutes. soup should be thick, but not a stew. season to taste and serve hot.
• 4 hint: altho i didn't worry about this, it was in splendid table's recipe, so i won't change it -- here it is:.
• 5 cook to cook: put the canned tomatoes in a big bowl and ask the children to crush them with their hands - messy, but great fun. i don't like canned crushed tomatoes, because they often contain low-quality tomato paste that can give dishes an unpleasant metallic taste.