Pappa col pomodoro (tomato and bread soup) – Toscana – Living a Life in Colour

Ingredients

• 70 mls extra virgin olive oil , best quality plus extra for drizzling
• 3 cloves of garlic , smashed or finely chopped if you like more garlic flavour
• 1 onion , skinned, stem removed, and finely chopped
• 20 grams Italian flat leaf parsley , leaves removed, washed, dried, and finely chopped
• 30 grams basil , leaves picked, washed, dried, and finely sliced
• 1.3 kilos very ripe tomatoes , the best tasting you can find- skinned, seeded, and chopped into 3 cm cubes
• 180 grams of stale whole wheat bread , crusts removed and cut or broken into smaller pieces (can toast on a low temperature fresh bread until dry)
• 1 litre of chicken broth (use this recipe but only use chicken for meat) or vegetable broth (use this recipe and add 100 grams white mushroom stems)
• Sea salt
• Freshly ground black pepper