• 2 ½ pounds tomatoes, peeled, cored, and seeded
• 1 ¼ cups uncooked seashell pasta
• 4 tsp olive oil
• ¾ cup finely chopped red onion
• 8 garlic cloves, thinly sliced
• 1 tbsp chopped parsley
• 1 tbsp minced chives
• 1 tsp minced oregano
• 1 tsp minced thyme
• 28 oz chicken broth
• 1 tbsp red wine vinegar
• ½ tsp black pepper
• 8 1-inch slices of french bread
• ½ cup grated Parmesan

Cook the pasta and toss with 1 tsp olive oil. Heat 1 tsp olive oil over medium low, and saute the onion for seven minutes. Add the garlic and cook for three more minutes. Add tomatoes, 1 cup water, spices, and broth and bring the mixture to a boil over high heat. Reduce heat back to medium-low and simmer for 20 minutes. Add the pasta, red wine vinegar, and pepper and cook until heated.

Heat the broiler. Top the bread slices with cheese and broil until lightly browned, about 90 seconds. Serve croutons with soup.