Ease of preparation rating: Easy.
Yield: 4-6 servings.
Ingredients:
3 tablespoons (45ml) olive oil
1 onion, finely chopped
3 cloves garlic, chopped
3 ripe tomatoes, seeded and roughly chopped
1 celery stalk, chopped
4 cups (1L) beef stock
4 slices country-style bread, cubed and toasted
4 fresh basil leaves, chopped
1/3 cup (80ml) freshly grated parmesan cheese
1 teaspoon (5ml) red pepper flakes
Salt and pepper, to taste
Method:
In a large pot, heat olive oil over medium-high heat.
Add onion, garlic and red pepper flakes and cook for 2-3 minutes.
Add tomatoes, celery and cook for another 3-4 minutes.
Mix in the beef stock and bring to a boil.
Reduce heat and simmer for 1 hour.
Remove from heat and let sit for 15 minutes.
Add bread to the soup and place over low heat for 15 minutes.
Serve hot, and garnish with fresh basil and Parmesan cheese.
