Pantrified Tomato Soup

Perfect day for soup…

Pantrified Tomato Soup

INGREDIENTS
2 tablespoons light olive oil
1 medium yellow onion, chopped
4 cloves garlic, sliced
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
28 ounce can certified San Marzano whole peeled tomatoes, not drained (see note)
15.5 ounce can chick peas, drained
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon brined capers, drained
1 anchovy filet
1-2 inch parmesan rind (the hard part that often goes to the dog)
2 cups unsalted chicken stock (preferably homemade)
1/2 cup white wine (pinot grigio or sauvignon blanc)
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
1/8 teaspoon freshly ground black pepper

Instructions:

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends