Ingredients Jump to Instructions ↓

  1. 1/2 Loaf day-old Italian peasant bread

  2. 3/4 lb 340g / 11oz Small very-ripe red tomatoes - coarsely chopped

  3. 2 Garlic cloves - crushed

  4. 3 tablespoons 45ml Extra-virgin olive oil - divided

  5. 1 tablespoon 15ml Freshly-grated Parmigiano-Reggiano

  6. 1 tablespoon 15ml Marjoram leaves - finely chopped

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Soften the bread in cold water, then remove it, squeeze out the excess liquid, and crumble it into a soup pot. Add enough water to barely cover, then add the tomatoes, garlic, 1 tablespoon oil, and salt and pepper to taste.

  2. Cover and simmer, stirring occasionally until the tomatoes have completely fallen apart. Add the cheese, marjoram and remaining oil, adjust the seasoning and serve, divided evenly among 4 warmed soup bowls.

  3. This recipe yields 4 servings.


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