1 c Onion; chopped 2 Garlic clove; minced 1 tb Vegetable oil 8 oz Tomato sauce 28 oz Tomato, mashed 1 Bay leaf 1 ts Basil, dried 1 ts Thyme, dried 1 ts Oregano, dried 1 ts Marjarom, dried 1/2 c Dry white wine 1/4 ts Black pepper 1 lb Shrimp or scallops; chopped 1 tb Parsley, fresh; chopped In a 4 quart saucepan,saute onion and garlic in oil until tender.Add tomato sauce,tomatoes,bay leaf,basil,thyme,marjoram,oregano,wine and black pepper.Let simmer 20 to 30 minutes,uncovered,stirring occasionally.Add shrimp or scallops and simmer about 3 minutes.Discard bay leaf.Add parsley and serve.This soup is a complete meal when served with a green salad and French bread.
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