I had a soup similar to this at Stella's Cafe several months ago, and I just couldn't get the gorgeous flavor combination out of my head! I loved the extra spicy hit of black pepper, so I've been quite generous with it in my recipe for this delicious soup.
Start with the soup basics. Using your biggest soup pot on medium high heat, heat a couple tablespoons of olive oil as you chop up 6-8 pearl onions (I leave them in big chunks. If you don't have pearl onions, use one large yellow onion), one large carrot, and 4 ribs of celery. Saute them for a few minutes until the onions begin to color.
At this point, fill up your kettle and boil 1.5 litres of water - you'll need it in a minute.
Dice 4-6 potatoes (I leave the skin on) fairly small (so they cook quickly) and add to the pot. Season with salt and pepper at this point. Use at least a teaspoon of pepper - trust me. Add 2 tsp oregano, 1 tsp basil, 1 tsp thyme, and 2 bay leaves. Saute for a few minutes until potatoes just start to soften.
Add two large cans of tomatoes and stir.
Add 1.5 litres of boiling water.
Check your seasonings, and add more salt or pepper as needed.
Bring to a boil, turn down heat, and simmer 20 minutes.
Serve with crusty toasted bread with pesto spread on it. Yum!
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