1/2 cup olive oil
1 (8 ounce) can tomato paste
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 pinch chopped fresh chives
2 cloves garlic, minced
1 onion, chopped
4 bay leaves
1 (8 ounce) can tomato paste with green chile peppers
In a large pot over medium heat, heat the olive oil and cook onion and garlic until lightly browned. Stir in the bay leaves and pepper; cook for about 5 minutes. Stir in tomato paste, tomato paste with chiles and the chopped green onions. Bring to a boil. Reduce heat to medium-low and cook for 5 minutes.
Return the mixture to a large pot and add the broth, a little at a time, stirring until the soup is just thick. Simmer for 5 minutes.
Return the soup to a medium heat and add the bay leaves, minced garlic, onion, bay leaves, tomato paste, tomato paste with chiles, crushed and pepper. Bring to a boil. Reduce heat to low and cook for about 1 minute. Stir in the bay leaf and pepper.
Return the tomato mixture to a pot over medium heat and stir in the bay leaf and pepper. Reduce heat to low and heat for about 1 minute, stirring well. Reduce heat to medium and stir in the basil and olive oil. Bring to a boil, then reduce heat and simmer for 10 minutes.
Reduce heat and stir in the basil and olive oil.
Return the soup to a pot over medium heat and bring to a boil, stirring frequently, until the soup has reduced by half. Reduce heat and stir in the bay leaf and pepper. Bring to a boil, then reduce heat to medium.
Return the soup to a boil, add some more beans, and reduce heat to low. Cook and stir for about 20 minutes, stirring gently.
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