Ingredients:
1/2 tablespoon olive oil
1/2 cup onions, finely diced
1 minced garlic cloves
10 large basil leaves, roughly chopped
1 lb tomatoes, very ripe cored and roughly chopped ( about 6 small tomatoes)
2 cups vegetable broth
4 slices bread, baguette day-old thickly sliced
salt, to taste
fresh ground black pepper, to taste
2 teaspoons extra virgin olive oil
2 teaspoons parmesan cheese, freshly grated
Directions:
In a dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cook and stir occasionally for 5 minutes. Add the basil and tomatoes to mixture and simmer for 15 minutes.
Add the vegetable broth, bread, salt and pepper and simmer for an additional 15 minutes. Stir with a wooden spoon to break up the slices of bread.
Ladle the hot soup into bowls, garnish with a drizzle of extra virgin olive oil and a sprinkling of Parmesan cheese before serving.
Servings: Serve
Time preparation: 10 min.
Time total: 40 min.