1/4 c. olive oil
2 med. onions, chopped
2 1/2 c. finely chopped fresh parsley
4 garlic cloves
1/2 c. dry white wine or vermouth
1 (28 oz.) can Italian plum tomatoes, drained (reserve juice) & coarsely chopped
2 c. water
1 (6 oz.) can tomato paste
1 tsp. freshly ground pepper
1/4 tsp. dried thyme, crumbled
Salt, if desired
3/4 lb. sweet or hot Italian sausage, casings removed
3/4 lb. bay scallops
3 carrots, sliced

Heat oil in large heavy pot over medium-high heat. Add onions, 1 1/2 cups parsley and garlic. Saute 5 minutes; do not brown. Add wine and boil 1 minute. Add tomatoes and juices, 2 cups water, tomato paste, pepper, thyme and salt and bring to a boil. Reduce heat and simmer 2 minutes.

Cook sausage in large heavy skillet over medium heat, crumbling with a fork until no longer pink, about 10 minutes. Transfer sausage to soup using slotted spoon. Simmer 45 minutes, stirring occasionally. Add carrots after 20 minutes. (Can be prepared 1 day ahead, refrigerate, bring to simmer before continuing. Thinning soup with water, if desired.) Add scallops, cook 3 minutes. Serve soup with remaining 1 cup chopped parsley sprinkled on top. Serve with sourdough bread.