4 tblsp Olive Oil
1 onion, chopped
3 crushed garlic cloves
1 green pepper, chopped
50 g tomatoes, chopped
225 g rustic crusty bread, cubed
1 litre vegetable stock
sprinkle of chilli powder
Heat the olive oil in a heavy based frying pan and add the onion, pepper and garlic and cook slowly over a low heat until softened. Add the tomatoes and chilli powder and continue cooking until the mixture begins to thicken. Add the cubes of bread along with the stock and continue cooking for a further 12-15 minutes until the soup is thick and smooth.
Serve hot with chunks of crusty garlic bread.
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