tuscan soup (pappa al Pomodoro)

serves 4, prep 30 mins, cook 40-50 mins

350 grams of stale bread without salt
1 litre of vegetable stock
2 cloves of garlic
Extra virgin olive oil to taste
1 teaspoon of sugar
CIRIO Passata Rustica (800 ml)

Cut the bread into 8 thin slices, toast them for a few minutes. Let them cool and then rub them with peeled garlic cloves.

Arrange the slices of bread in a crock pot or pan, pour in the Cirio Rustica passata and vegetable stock, to cover the bread; add salt and a teaspoon of sugar and cook over a low heat for 40/50 minutes to evaporate the liquid.

3. Stir occasionally to reduce and turn the bread.

4. Once cooked, serve in soup plates or individual bowls, add plenty of olive oil and basil leaves. If you wish you can add chilli powder or freshly ground pepper.