Sunday Tomato Soup

1. 1

   Mince together the onions and parsley.

2. 2

   Lightly film the bottom of a 6 to 8-quart pot with olive oil.

3. 3

   Set over medium high heat, stir in the onion mixture, chickpeas, some salt and pepper, and saute until the onions are golden.

4. 4

   2.

5. 5

   Blend in the garlic, herbs and spices.

6. 6

   Stir for about a minute or until fragrant.

7. 7

   Add the wine and cook down to almost nothing.

8. 8

   Cook in the tomatoes at a simmer for about 10 minutes or until thick.

9. 9

   3.

10. 10

    Add broth, bring to a gentle simmer, partially cover and cook 20 to 30 minutes.

11. 11

    Soup should be thick, but not a stew.

12. 12

    Season to taste and serve hot.

13. 13

    Hint: altho I didn't worry about this, it was in Splendid Table's recipe, so I won't change it -- here it is:.

14. 14

    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.

15. 15

    I don't like canned crushed tomatoes, because they often contain low-quality tomato paste that can give dishes an unpleasant metallic taste.

* Per serving · 4 servings · Values may vary.