Italian winter soup
Fry the out gently in a soup pot with olive oil.
Stir in the tomato cubes with their juice, crumble the bouillón tablets above and pour in the water.
Stir in the Italian herbs and some freshly ground pepper and bring the soup to the boil.
Add the carrot, parsnip, celery and sausage to the soup and let the soup simmer for 10 minutes until the vegetables are tender.
Brush the ciabatta slices with pesto.
Spoon the soup into wide bowls.
Place the slices of ciabatta in the middle of the soup and sprinkle the cheese over it.
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