Total Time : 55m
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
Freshly ground pepper
Preheat an oven to 350 degrees F. Spread the pine nuts on a baking sheet and toast until golden and fragrant, about 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, about 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.