- 8.8 oz of Mutti Finely Chopped Tomatoes
- 1 golden onion
- 1 celery stalk
- 1 carrot
- 4 slices of dry bread
- extra virgin olive oil
Finely chop the onion, carrot and celery. Brown the vegetables and a few leaves of basil in a spoonful of oil in a saucepan, add the Polpa - Finely Chopped Tomato pulp and salt and pepper to taste. Boil for 15 minutes.
In the meantime cut the bread into cubes, season with oregano, a drizzle of olive oil and a pinch of salt and toast in the oven for 5 minutes.
Serve the soup hot in a bowl and add the golden croutons and a drizzle of oil to finish.