Pappa al pomodoro
tomato bread soup
Fry the cloves of garlic for about 2 minutes in 3 tablespoons of olive oil on a low setting.
Add 1 tbsp finely chopped basil leaves (save the leaves for later) and fruit briefly.
Add the tomato cubes and vegetable stock and simmer for about 10 minutes on a low setting.
Cut 3 thick slices of coarse white bread into cubes and add to the soup together with the basil leaves. Leave on a low setting for about 10 minutes and then stir for a moment.
Season the soup with salt, pepper and a stream of olive oil.
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