Heat the olive oil
in a large, heavy-bottomed soup
pot, add the onions, leeks, and celery
, and saute until translucent, about 6 minutes. Add the garlic
, tomatoes, saffron
, and seasonings. Stir about 2 minutes, then add the white wine
4 to 5 minutes, or until almost all
the liquid has evaporated, before adding the water.