Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Onion; chopped |
| 2 \N | Garlic clove; minced |
| 1 tablespoon | Vegetable oil |
| 8 ounces | Tomato sauce |
| 28 ounces | Tomato, mashed |
| 1 \N | Bay leaf |
| 1 teaspoon | Basil, dried |
| 1 teaspoon | Thyme, dried |
| 1 teaspoon | Oregano, dried |
| 1 teaspoon | Marjarom, dried |
| ½ cup | Dry white wine |
| ¼ teaspoon | Black pepper |
| 1 pounds | Shrimp or scallops; chopped |
| 1 tablespoon | 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.