3 red onions
5 carrots
5 stalks celery
process vegetables in processor until chopped very fine
(or chop by hand)

3 tablespoons olive oil
12-16 cloves garlic, minced
1/2 bunch parsley, minced
1 cup basil, chopped
1/3 cup oregano, chopped
1/3 cup sage, chopped
1/3 cup rosemary, chopped
1/4 cup thyme, chopped

chop herbs, oil and garlic together to make a paste

2 8 oz. cans plum tomatoes
8 cups stock or water
salt and pepper to taste

1: heat a little olive oil in soup pot, add chopped veggies and saute until softened.
2: add herbs and garlic, stirring often
3: add tomatoes and stock and bring to a boil, then reduce to a simmer...stir often to prevent sticking
(if soup seems a little thick-add more stock or water)
4:cook at simmer at least 30 minutes, longer is better(you want all the herbs to release their oils)
5: season with salt and pepper..
Traditionally, this soup is served with a hearty rustic bread mixed into the soup--it's up to you..
Note: use fresh herbs if possible-- if using dried reduce amounts of herbs by half