Tomato soup

Pappa al pomodoro, the typical Tuscan dish that conquers every season: tomatoes, bread, garlic and extra virgin olive oil and the dish is ready

INGREDIENTS

• 400g organic tomato puree
• 2 packets of wholemeal spelled breadsticks with pumpkin and sunflower seeds
• 100g of cannellini beans
• 1 clove of garlic
• Fresh basil to taste
• extra virgin olive oil to taste
• vegetable broth to taste

To prepare the tomato soup, first take a clove of garlic, put it in a pan with a drizzle of extra virgin olive oil and sauté it for a few minutes until it begins to sizzle. Add the tomato puree and a few chopped fresh basil leaves and cook over a moderate heat for about 20 minutes. Separately, prepare a saucepan of vegetable broth and once it has reached the boil, add it a ladle at a time to the tomato puree being cooked to add flavour.

After 20 minutes, take two sachets of wholemeal spelled breadsticks with pumpkin and sunflower seeds, break them into coarse pieces with your hands and add them to the puree. At this point mix well, add the cannellini beans and put back on the heat over low heat for about ten minutes. Turn off the heat and let the tomato soup flavor for a few minutes. Before serving, stir vigorously to break down the breadsticks and beans a little and possibly reheat the porridge which you will need to serve piping hot. Serve in a bowl, season with extra virgin olive oil and fresh basil and...

IoBoscoVivo tomato soup is ready!!

Enjoy your meal!