Minestrone Alla Traviata

• 3 tablespoons extra virgin olive oil
• 1 large red onion, minced
• 2 anchovy fillets
• 6 cloves garlic, minced
• Red pepper flakes
• 1/2 cup white wine
• 2 cups best-quality vegetable or chicken stock
• 6 to 7 heirloom tomatoes, about 2 pounds, peeled, seeded, and chopped (or one 14 1/2-ounce can of best-quality diced tomatoes such as Muir Glenn fire-roasted diced tomatoes)
• 20 pitted oil-cured black olives, coarsely chopped
• 3 tablespoons capers, drained
• Salt and freshly milled black pepper
• Chopped fresh parsley, for serving
• Grated Romano cheese, for serving

1. Heat the oil in a medium saucepan over medium-low heat.
2. Add the onion and cook 10 minutes, until soft.
3. Add the anchovy, garlic, and red pepper flakes to taste.
4. Using a fork, mash the anchovy fillets until they dissolve.
5. Add the wine, bring to a boil, and then add the stock and tomatoes and cook until the soup just begins to boil.
6. Remove it from the heat and allow to cool enough to transfer to a food processor.
7. Puree the tomato soup until smooth.
8. Return it to the saucepan and stir in the olives and capers.
9. Season to taste with salt and pepper.
10. Reheat the soup on low until warm.
11. Serve topped with parsley and a sprinkle of Romano cheese.

extra virgin olive oil, red onion, anchovy, garlic, red pepper, white wine, bestquality, heirloom tomatoes, black olives, capers, salt, fresh parsley, romano cheese

Taken from www.cookstr.com/recipes/minestrone-alla-traviata (may not work)