Cut the bread into small cubes, soak in the vegetable stock and then fry with the onion in the casserole dish for 5 minutes.
Pour the tomato passata into the casserole dish and cook for approximately half an hour on a low heat. If the potage starts to look dry, add a little vegetable stock.
The bread is ready when it has the same consistency as a potage.
Add a few basil leaves and a drizzle of olive oil, then stir and serve.
500 g of Petti extra fine sieved passata “Il delicato”
2 cloves of garlic
a bunch of basil
extra-virgin olive oil
1 litre of vegetable stock (carrot, celery and onion)
salt and pepper