1/3 cup pine nuts

1/2 cup extra-virgin olive oil

1 large yellow onion, finely chopped 

3 cloves garlic, minced

10 plum tomatoes, chopped

1 pound fresh shiitake mushrooms, stems removed, sliced

1/2 pound fresh cremini or white mushrooms, stems removed, sliced 

6 cups water

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

Salt and freshly ground pepper

 

Preheat an oven to 350 degrees F. Spread the pine nuts on a baking sheet and toast until golden and fragrant, 5-8 minutes. Remove from the oven and let cool. In a heavy soup pot over medium heat, warm the olive oil. Add the onion and sauté, stirring frequently, until soft and golden, about 5 minutes. Add the garlic, tomatoes and mushrooms and raise the heat to high. Sauté, stirring often, just until the mushrooms begin to release their liquid, about 7 minutes. Add the water and herbs and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until all the vegetables are tender and the flavors are blended, 25-30 minutes. Season to taste with salt and pepper. Ladle into warmed shallow soup bowls, scatter the pine nuts evenly over the tops and serve immediately.