Papa al Pomodoro

Heat 1 tbsp of olive oil in a large saucepan over medium heat.

Add the sliced garlic and gently cook without letting it brown.

Finely chop the basil stalks and add them to the pan.

Tear most of the basil leaves into the pan, reserving some for garnish.

Add the canned tomatoes to the pan.

Fill each empty tomato can with water and pour into the pan to loosen the mixture.

Using a potato masher, gently crush the tomatoes into the liquid.

Bring the soup to a boil.

Tear the stale ciabatta into chunks and add directly into the boiling soup, stirring well to combine.

Turn the heat down low and let it gently simmer until the bread absorbs the liquid and thickens the soup, about 5 minutes.

Then 5 min of waiting

Season with sea salt and black pepper to taste.

Tear in the remaining basil leaves and stir through the grated Parmesan cheese.

Divide the soup into bowls, finish with a few fresh basil leaves and a generous drizzle of extra virgin olive oil.