2 lg Garlic cloves; peeled
1 ts Salt
1 tb Chopped basil
2 tb Chopped parsley
1/4 ts Dried thyme
2 ts Sweet paprika
1 tb Tomato paste
2 tb Fruity olive oil
2 Bay leaves
1 lg Onion; cut in 6ths
-and sliced thinly crosswise 1 pn Saffron threads (generous)
2 lb Ripe tomatoes; peeled,
– seeded and chopped, – juice reserved 2 md Green bell peppers
– chopped into small squares 6 c Water
1/3 c White rice
Freshly ground pepper Chopped basil; for garnish -=OR=- Chopped Parsley Fresh grated Parmesan cheese POUND THE GARLIC in a mortar with 1 teaspoon salt. Pound garlic until is has broken down to a paste, then gradually work in the basil, parsley, thyme, paprika and tomato paste. Warm the 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 the onion. Sprinkle the saffron directly over the onion, stir everything together and cook for 10 minutes or until the onion has softened. Add the pepper, tomatoes, their juice and the water to the pot. Bring to a boil then immediately lower the heat and cook for 25 minutes at a simmer. While the soup is cooking, bring 1 1/2 cups of water to a boil; add a dash to salt and the rice. Boil until the rice is tender, about 12-to-15 minutes, then drain. Stir the rice into the finished soup, season
with pepper. Serve the soup garnished with the fresh herbs and cheese.