Ingredients:
2 large cloves garlic, peeled
sea salt
1 tablespoon chopped basil, or ½ teaspoon dried
2 tablespoons chopped parsley
¼ teaspoon dried thyme
2 teaspoons sweet paprika
1 tablespoon tomato paste
2 tablespoons olive oil
2 bay leaves
1 large red onion, cut into sixths, and thinly sliced crosswise
generous pinch of saffron threads (optional)
2 medium-sized sweet peppers, chopped into small squares
3 large ripe tomatoes, chopped, juice reserved
5 cups water
sugar
1/3 cup white rice
freshly ground pepper
chopped basil or parsley for garnish
freshly grated Parmesan cheese

Directions:

  1. Pound the garlic in mortar and pestle until it has broken down into a paste, then gradually add the basil, parsley, thyme, paprika, and tomato paste. Work until well combined.
  2. Gently warm olive oil in a soup pot, add the garlic-herb paste and mix together. As soon as the oil is hot, add the bay leaves and onion. Sprinkle the saffron directly over the onion, stir everything together, and cook for several minutes or until the onion begins to soften.
  3. When the onion is soft, add the sweet pepper, tomatoes, and water. Bring to a boil; then immediately lower the heat and cook over very low heat for 25 minutes. Taste after about 15 minutes; if the soup is tart, add sugar as needed to balance the acidity.
  4. While the soup is cooking, bring a few cups of water to a boil; add salt to taste and the rice. Boil until the rice is tender, about 15 minutes, then drain. Stir in the rice to the finished soup, season to taste with salt and pepper, and garnish with fresh herbs and parmesan cheese, and serve.

Serves 4