Heat the olive oil in a dutch oven over medium-high heat. Add the onion, celery, and carrot and cook, stirring occasionally, until vegetables are lightly browned and softened, about 10 minutes.
Stir in the garlic, parsley, and basil and cook until fragrant, about 10 seconds. Add the water, tomatoes, and 2 tsp of kosher salt. Bring to a boil then reduce heat to medium-low, cover the dutch oven and simmer, stirring occasionally, for about 20 minutes. Season the soup with salt and freshly ground pepper to taste.
Lay a slice of the stale or toasted bread into each bowl. Ladle soup into the bowls over the bread and top with the freshly grated Parmesan cheese.
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