1 tablespoon olive oil
1/2 cup chopped onion
1 medium diced cucumber
1 tablespoon chopped celery
1 medium onion, chopped
1 teaspoon chopped fresh rosemary
1 thin stalk celery, cut in half
1 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh saffron
1 (16 ounce) container water
1 (16 ounce) can tomato paste
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 cup chopped fresh thyme
1 cup minced fresh parsley
1 (8 ounce) can tomato paste
Heat olive oil in a small saucepan over low heat. Toss onion and celery with a wooden spoon until evenly coated. Transfer to a large stock pot. Put celery leaves in pot, just above liquids. Pour water over vegetables, stirring constantly. Simmer over medium heat 25 minutes, stirring occasionally.
Stir in tomato paste, salt and pepper. Simmer 15
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