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Ingredients
Method
- 3 tbsp olive oil
- 3 crushed garlic cloves
- Small bunch of basil, chopped
- 3 x 400g tins of chopped tomatoes
- 3 tsp sugar
- 150g stale sourdough, torn
- Grated parmesan, to serve
- Heat the oil in a saucepan and fry the garlic and basil stalks for about a minute. Tip in the chopped tomatoes, a tin full of water, the sugar, and plenty of seasoning. Bring to a simmer for 15 mins.
- Stir the bread through the traditional soup to create a thick, stew-like mixture, then stir in the basil leaves. Ladle into bowls, top with loads of parmesan, and enjoy.
15 mins
4 serving
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