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Tomato and bread soup

Why it worksThis Italian soup turns old bread and a tin of tomatoes into a filling dinner. Stale bread works best.

Ingredients

• 250 g bread
• 800 g chopped tomatoes
• 15 g garlic
• 150 g onions
• 35 ml olive oil
• 1 stock cubes
• 3 g dried oregano
• 400 g white beans

Method

1. Chop the onion and garlic. Heat most of the olive oil in a large pot on low heat and cook them for 8 minutes, until soft.
2. Add the chopped tomatoes, the crumbled stock cube, the oregano and 500 ml of water. Let it bubble gently for 10 minutes.
3. Tear the bread into small pieces. Add it to the pot with the drained white beans. Stir for 5 minutes, breaking up the bread with the spoon, until it falls apart into the soup.
4. Turn off the heat and stir in the rest of the olive oil. It should be thick, almost like porridge. Taste and add salt.

A portion: about 520 kcal · 18 g protein · 68 g carbs · 16 g fat