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Stale bread simmered with ripe tomatoes, garlic, and basil creates this iconic Tuscan soup. A vegetarian mediterranean dish that's naturally low-calorie and perfect for clean eats and calorie deficit plans.
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring, until translucent but not browned, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant, then add the red pepper flakes.
Add the chopped ripe tomatoes and a pinch of salt. Cook over medium-low heat, stirring occasionally, until the tomatoes break down and release juices, about 12 minutes.
Pour in the vegetable broth and bring to a gentle simmer; then, add the stale bread cubes. Press the bread into the liquid to fully soak.
Cook on low heat, stirring frequently and breaking up the bread further as it softens. Once thick and creamy, turn off the heat and stir in grated fresh basil, black pepper, and adjust salt as needed. Finish with a drizzle of remaining olive oil before serving.
