Pappa al Pomodoro

  • 0.5 kg Tuscan bread
  • 400 g crushed tomatoes
  • 0.5 l vegetable stock
  • 1 leek
  • 1 onion
  • 1 garlic clove
  • olive oil
  • salt
  • pepper
  • light muscovado sugar
Prepare the onion, garlic and leek. Dice them into small pieces. Heat up some oil in a pot, add the diced vegetables and fry until golden. Add the tomatoes and stock and let the mixture boil over low heat for 20 minutes. Season with salt, pepper and sugar. Rip the bread into small pieces and put them into the soup. Stir and serve. Garnish with basil and olive oil.