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A hearty Tuscan dish, this tomato stew is most delicious when served with a thick piece of bread and thinly sliced cheese.
For the soup
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Italian
Heat the oil in a large pan and cook the onion and garlic until soft.
Add the celery and carrots and cook for 5 minutes.
Stir in the tomatoes and stock and season to taste with salt and pepper.
Bring to a boil, reduce the heat, cover and simmer for 35 minutes.
Add the peas and simmer for a further 5 minutes.
Pour into serving bowls and garnish with marjoram.
Serve with sliced bread and thinly sliced cheese.
Wine Pairing: Montecarlo Bianco