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Ingredients
Method
- 3 tbsp olive oil
- 3 crushed garlic cloves
- Small bunch of basil, stalks chopped, leaves shredded
- 3 x 400g tins of quality chopped tomatoes
- 3 tsp sugar
- 150g stale crusty sourdough
- Grated parmesan, to serve
- Heat the oil in a saucepan and add the basil stalks and garlic. Fry for 1 minute, then tip in the tomatoes with a canful of water and the sugar. Season well, then simmer for 15 mins.
- Stir in the bread until it collapses and thickens the soup. Stir in most of the basil leaves, then ladle into bowls and top with parmesan and more basil leaves. Enjoy!
15 mins
4 serving
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