Provençal Tomato Soup With Orange, Saffron, And Tiny Pasta

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 lb good-tasting tomatoes

2 medium onions, peeled, quartered lengthwise, and thinly sliced (~2 cup

1 medium carrot, finely chopped or cut into very thin rounds

1 x celery stalk, finely chopped

4 large garlic cloves, minced

1 x (3- by 1-inch) ribbon of fresh orange zest, minced

1 tsp finely chopped fresh thyme

1/4 scant tsp dried hot red pepper flakes

1/4 tsp fennel seeds

1 x Turkish bay leaf

3 tbsp good-tasting olive oil

2 tbsp tomato paste

4 3/4 cup water

3/4 tsp salt, or to taste

Pinch crumbled saffron threads

1 - 2 tsp granulated sugar

1/4 cup small soup pasta, such as acini di pepe

2 tbsp finely chopped fresh Italian parsley

1/4 cup finely chopped fresh basil

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