Tuscan Tomato & Bread Soup

Place a large pan over a medium heat and add 3 tbsp of olive oil. Finely dice the onion and add it to the pan along with the chilli flakes. Cook for about 7 mins until the onions are soft but not browned.

Finely chop 3 cloves of garlic and add to the pan, cook for another 2 mins.

Add the tinned tomatoes and tear in half the basil. Cook for about 15 mins until the tomatoes have thickened up, then pour in the vegetable stock.

Trim the crusts off the bread before tearing into chunks and throwing it in the pan. Cook for another 10 mins until thick and soupy.

To make the gremolata, finely dice the remaining garlic clove and mince the remaining half of the basil. Peel 2 large strips of lemon zest and finely chop. Mix that zest with the basil and garlic.

Plate up, top your soup with the gremolata and a generous drizzle of olive oil.