Provençal Tomato Soup With Orange Saffron And Tiny Pasta

Ingredients

• 2 lb good-tasting tomatoes
• 2 medium onions, peeled, quartered lengthwise, and thinly sliced (~2 cup
• 1 medium carrot, finely chopped or cut into very thin rounds
• 1 x celery stalk, finely chopped
• 4 large garlic cloves, minced
• 1 x (3- by 1-inch) ribbon of fresh orange zest, minced
• 1 tsp finely chopped fresh thyme
• 1/4 scant tsp dried hot red pepper flakes
• 1/4 tsp fennel seeds
• 1 x Turkish bay leaf
• 3 tbsp good-tasting olive oil
• 2 tbsp tomato paste
• 4 3/4 cup water
• 3/4 tsp salt, or to taste
• Pinch crumbled saffron threads
• 1 - 2 tsp granulated sugar
• 1/4 cup small soup pasta, such as acini di pepe
• 2 tbsp finely chopped fresh Italian parsley
• 1/4 cup finely chopped fresh basil

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