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.