A classic Italian soup recipe from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers. In summer you can replace the tinned tomatoes with 500g of skinned and seeded ripe fresh tomatoes.
Ingredients
- 2 x 400g tinned tomatoes
- 2 plump garlic cloves peeled and sliced
- 1/4 sourdough loaf sliced into 1 cm slices
- 200 ml chicken or vegetable stock
- extra virgin olive oil
- 2 tbsps sage leaves
Servings:
Instructions
- Heat a thick bottomed pan. Add the stock and 6 tbsps olive oil, the sage and the garlic. When the stock begins to evaporate and the garlic starts to colour add the bread. Fry over a high heat until the stock is absorbed and the bread is crisp.
- Add the tomatoes and season, Stir to break up the bread and cook for 15 minutes. Pour in enough water to loosen the soup- but it should be a thick consistency,
- Cook for a further 5 minutes then serve with more olive oil.
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