Time
55 minutes
Serves
4
Difficulty
Easy
Ingredients
800g canned chopped tomatoes
300g stale bread
1l vegetable broth
4 garlic cloves
10 basil leaves
1 celery stalk
1 carrot
4 tablespoons extra-virgin olive oil
56g parmesan cheese
1/2 teaspoon of sugar
salt and pepper to taste
Method
Saute the chopped celery and carrot in a little extra-virgin olive oil. Add a clove of garlic. Then add the chopped tomatoes, sugar and salt. Let it simmer for 40 minutes.
Heat the vegetable broth and then pour in the prepared tomato sauce. Add in the stale bread, the remaining cloves of garlic, a little extra-virgin olive oil and the basil. Cook the mixture until the broth is completely absorbed.
Serve the soup in a bowl garnished with a little extra-virgin olive oil and a leaf of basil. Sprinkle with parmesan to taste.
