This recipe is served with Tuscany Extra Virgin Olive Oil PGI, it has a fruity aroma with hints of almond, artichoke and mature fruit.

INGREDIENTS

• red onion
• garlic
• broad leaf basil
• tomatoes, chili pepper, salt, pepper
• Tuscany extra virgin olive oil PGI
• bread which has been baked in a wood-burning oven, 1-2 days old
• beef broth

DIRECTIONS:

In an earthenware pot with oil, fry the finely chopped onion, garlic, and a pinch of chili pepper. When the onion is golden, add the tomatoes, basil and two ladles of broth, salt and pepper and boil for about half an hour. Cut the bread into thick slices half inch thick. Add the bread to the broth along with the rest of basil leaves and boil for another five minutes. Remove the pan from the heat, cover and let it rest for half an hour. Whisk the soup to break all the bread. Serve with a sprinkle of raw Tuscan extra virgin olive oil PGI and a basil leaf.