Tuscan Tomato Bread Soup

Serves 4
Preparation time 10 minutes
Cooking time 30 minutes


Tick off the ingredients as you buy them

  • 250g stale bread
  • Extra virgin olive oil
  • ½ carrot
  • ½ celery stalk
  • ½ red onion
  • 700g Val Verde Passata
  • Salt
  • Black pepper
  • 1 garlic clove
  • Basil

1. Cut stale bread into slices and soak in water.
2. Finely chop the onion, carrot and celery. In a large pot, lightly fry with 2 tablespoons of extra virgin olive oil until soft.
3. Pour in the passata, cover with lid and simmer for 15 minutes on a low heat.
4. Squeeze the stale bread to remove the water. Crumble the bread into the pot. Stir well.
5. Simmer for a further 10 minutes on a low heat.
6. Purée the garlic and add to the pot. Also add the basil leaves.
7. Remove soup from the heat and stir through a generous pour of extra virgin olive oil. Season with salt and pepper. Cover with lid and set aside for at least one hour.
8. Reheat on low heat before serving.