1 tablespoon olive oil 300 g/11 oz ripe tomatoes, peeled, de-seeded and coarsely chopped
1 clove garlic, chopped 1 celery stick, chopped
2 country-style bread slices, cubed 6 fresh basil leaves, chopped
25 g/1 oz Parmesan cheese, freshly grated salt and pepper


1.Put the olive oil, tomatoes, garlic, celery and a pinch each of salt and pepper into a saucepan, add 1.2 litres/2 pints water and bring to the boil. Reduce the heat and simmer for about 1 hour. Remove the pan from the heat and leave to stand.
2.About 30 minutes before serving, stir in the bread and simmer the soup over a low heat. Ladle into a soup tureen, sprinkle with the basil and Parmesan and serve.

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