Save with Jamie
By Jamie Oliver
1 hr 35 mins
Not Too Tricky
serves 4
About the recipe
This amazing beauty of a soup is based on the Italian classic pappa al pomodoro (tomato and bread soup). It's a principle you can embrace with lots of different veg, as it's essentially about cooking them low and slow to bring out their deep flavour and sweetness, then pairing them with some bread to add a bit of body. I've used courgettes here, which are great when they're in season, but it would also work well with fennel, pees leeks or asparagus.
Save with Jamie, p60
Recipe From
Ingredients
2 onions
2 cloves of garlic
4 courgettes
olive oil
1 vegetable stock cube
½ a loaf of ciabatta or stale bread
extra virgin olive oil
½ a bunch of fresh mint (15g)
Top Tip
Just like panzanella, this recipe is perfect for using up stale bread, helping you waste less.
If you've bought small or medium courgettes, or you've grown your own, they won't be fluffy in the middle, so you won't need to cut out the core. And, if you've grown your own, you'll also get the wonderful courgette flowers for free, which will live very happily torn into the soup right at the end, adding an extra splash of colour.
Method
Find the recipe!
For the full recipe, head to page 60 of Save with Jamie.
Tags
