Summer Tomato and Garlic Soup

Joan

Soupe d’Ete’

ingredients

3 tablespoons extra virgin olive oil
1/2 lb garlic cloves, peeled and halved
1 small yellow onion, minced
2 1/2 cups tomatoes, peeled, seeded, and chopped, (about 5 tomatoes, fresh or canned)
3 cups chicken stock
1 cup water
2 ounces dry demolina spaghetti or linguine, broken into 1-inch pieces
2 tablespoons mixed chopped fresh herbs, such as flat-lead parsley, thyme, savory, chives,
oregano and marjoram
1 tablespoon red wine vinegar
1/4 cup fruity red wine, such as Cotes du Rhome
salt and freshly ground black pepper

1
Heat the olive oil in a soup pot over medium-low heat. Add the garlic and onion and cook, stirring occasionally, until the onion is very soft, 15 minutes.
2
Increase the heat to high, add the tomatoes. Chicken stock, and water; and bring the soup to a boil. Reduce the heat to low and simmer for 10 minutes. Add the pasta and herbs and continue to simmer until the pasta is tender, 10 minutes.
3
Add the vinegar and red wine and stor. Season with salt and pepper and summer 2 minutes. Serve the soup immediately.

Source: Joan