FROM THE KITCHEN OF BETTI'S BEEHIVE
1 medium yellow onion peeled and chopped
1/4C or less olive oil
2 28 oz Can Italian plum peeled tomatoes IMPORTED (not usa grown)
1 qt chicken stock
1 clove garlic minced
salt and pepper
optional: 1 15.5oz can white beans or 1/2C cooked rice
1) In a large saute pan ( I use cast iron) heat the oil and cook the onions with salt & pepper until translucent (about five minutes)
2) Slowly using your fingers break up the tomatoes and add the "chopped tomatoes & their juices to the onion mixture, continue to cook on a medium heat for about ten to fifteen minutes.
3) Meanwhile in a stockpot add the chicken broth and simmer.
|ONIONS COOKING UNTIL TRANSLUCENT|
|ADDING THE TOMATOES SLOWLY|
|THE CORRECT TOMATOES MAKE ALL THE DIFFERENCE|
|SOUP ALL READY TO BE LADLED AND GARNISHED WITH PESTO|