PAPPA AL POMODORO SOUP

• servings: 4
• total time: 25 minutes

Ingredients

50ml of olive oil, plus extra for drizzling

1 large onion, finely diced

6 garlic cloves, finely chopped

4 sprigs of basil

200g of stale ciabatta - torn into chunks

800g of tinned San Marzano tomatoes, or another very high-quality variety

1 tsp sugar

200ml of vegetable stock

salt

pepper

Directions

Peel and finely dice both the garlic and the onion, and place in a large pan on a medium heat with 50 mls of olive oil, stirring regularly.

Pick the baby basil leaves into a bowl of cold water for later, then pick the rest of the leaves into the pan.

Before the garlic starts to colour, add the tomatoes and 200 mls of vegetable stock, season with sea salt and black pepper, and bring to the boil, gently mashing the tomatoes.

Tear in the stale bread, stir, then leave to simmer on a low heat for 5 minutes, or until thick and delicious.

Finely grate and stir in the Parmesan, then taste and season to perfection.

Dish up, sprinkle over the reserved baby basil leaves and drizzle each bowlful with 1 tablespoon of good extra virgin olive oil.

Notes

Jamie Oliver