Tuscan tomato and bread soup
INGREDIENTS
- 800 g tomato sauce
- 300 g stale Tuscan bread
- 1 l vegetable broth
- 35 g EVO oil
- 2 cloves of garlic
- A bunch of basil
- Salt and pepper
METHOD
- Cut the bread into thin slices and bake them at 200°C for a few minutes.
- Once lukewarm, rub the peeled garlic on each one and place them in a pan with high edges.
- Add the tomato purée and the broth and cook over low heat for 40–50 minutes, stirring occasionally. The result should be a thick, uneven cream.
- Season with salt and pepper and serve garnished with basil leaves and a drizzle of EVO oil.
From the Youth Exchange MED4FOOD (9–18 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
