A thick Tuscan soup of tomatoes, garlic and olive oil with day-old sourdough cooked into it, finished with basil. Serves 4.
a day or two old250g
3clove
5tbsp
2 tins800g
500ml
15g
1tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 250g | a day or two old | — | |
| 2 | | 3clove | — | — | |
| 3 | | 5tbsp | — | — | |
| 4 | | 800g | 2 tins | — | |
| 5 | | 500ml | — | — | |
| 6 | | 15g | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1pinch | — | — |
Lay the bread on the chopping board.
Sourdough bread · 250 g
Cut off the crusts and cut the bread into 3 cm pieces.
Lay the garlic cloves on the board.
Garlic · 3 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Pour 3 tablespoons of the olive oil into the large saucepan.
Extra-virgin olive oil · 3 tbsp
Warm it over a medium-low heat for 1 minute.
Cook for about 1 minute, stirring, until soft but not brown.
Add the tomatoes.
Tinned chopped tomatoes · 800 gPour in the stock.
Vegetable stock · 500 mlBring to a simmer and cook for 10 minutes, stirring now and then.
Simmer for about 10 minutes, stirring and breaking up the bread with the spoon, until the soup is thick and almost porridge-like.
Take the pan off the heat and tear in most of the basil.
Fresh basil leaves · 15 gAdd the salt.
Salt · 1 tspAdd a pinch of pepper and stir.
Ground black pepper · 1 pinchLeave for 10 minutes; it is best warm rather than hot.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 250 g | | Lay the bread on the chopping board.⏱ 5sResultSourdough bread |
| 2 | Sourdough breadstep 1 | | Cut off the crusts and cut the bread into 3 cm pieces.⏱ 1 min 30sResultBread piecesused in step 13 |
| 3 | 3 clove | | Lay the garlic cloves on the board.⏱ 5sResultGarlic |
| 4 | Garlicstep 3 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 5 | Peeled garlic clovesstep 4 | | Slice them thinly.⏱ 40sResultThinly sliced garlicused in step 8 |
| 6 | 3 tbsp | | Pour 3 tablespoons of the olive oil into the large saucepan.⏱ 5sResultExtra-virgin olive oil |
| 7 | — | | Warm it over a medium-low heat for 1 minute.⏱ 1 minResultWarm olive oil |
| 8 | Thinly sliced garlicstep 5 | | Add the garlic.⏱ 5sResultGarlic in oil |
| 9 | — | | Cook for about 1 minute, stirring, until soft but not brown.⏱ 1 minResultSoft garlic |
| 10 | 800 g | | Add the tomatoes.⏱ 15sResultGarlic and tomatoes |
| 11 | 500 ml | | Pour in the stock.⏱ 10sResultTomato soup base |
| 12 | — | | Bring to a simmer and cook for 10 minutes, stirring now and then.⏱ 10 minResultSimmered tomato base |
| 13 | Bread piecesstep 2 | | Add the bread and push it under.⏱ 20sResultTomato base with bread |
| 14 | — | | Simmer for about 10 minutes, stirring and breaking up the bread with the spoon, until the soup is thick and almost porridge-like.⏱ 10 minResultThick bread and tomato soup |
| 15 | 15 g | | Take the pan off the heat and tear in most of the basil.⏱ 30sResultSoup with basil |
| 16 | 1 tsp | | Add the salt.⏱ 5sResultSalted soup |
| 17 | 1 pinch | | Add a pinch of pepper and stir.⏱ 15sResultSeasoned soup |
| 18 | — | | Leave for 10 minutes; it is best warm rather than hot.⏱ 10 minResultRested soup |
| Total Time | 41 min | ||
| Nutrient | Per serving |
|---|---|
| 377kcal | |
| 10g | |
| 19g | |
| 3g | |
| 51g | |
| 5g | |
| 6g | |
| 2,152mg |
A thick Tuscan soup of tomatoes, garlic and olive oil with day-old sourdough cooked into it, finished with basil. Serves 4.
What you’ll doYou will soften garlic in olive oil, simmer tinned tomatoes with stock, stir in day-old sourdough until it breaks down, then finish with basil and olive oil.
