How to do it
Arrange a sauce in a fried pan with oil, tomato, chopped celery, carrot, onion and basil leaves. Add salt and pepper as required. Cook it for half an hour. Put the dry vegetables in a pan after having washed them. Cover them with a little bit of water. As soon as the water begins to boil, cook at low heat for 40 minutes. After 30 minutes add tomato sauce and, if required, also salt and pepper. Let it flavor the last 10 minutes. Take the bread loaves, cut the upper cup, take the crumb out and brown them in oven to make the inside of bread crisp. Serve the soup inside the bread loaves. Add the T&C Porcini mushroom in oil, which are cut in little slices, and some T&C Condiment olive oil flavoured white truffle. Decorate with one rosemary branch.
