In a large saucepan over high heat, heat the oil and saute the shells, onion, carrot and celery for 5 minutes, stirring. Add the wine, tomatoes and, bay leaf, salt and 6 cups water. Reduce the heat to medium, partly cover, and simmer for 40 minutes. Strain and discard the solids. May be covered and refrigerated for 2 days or frozen.
This recipe yields 4 to 5 cups.
Yield: 4 to 5 cups