Ingredients
Soup Ingredients:
olive oil
salt
black pepper
canned tomatoes, smashed in their own juice
Fettunta (toasted garlic bread)
garlic
fresh mushrooms, coarsely chopped
fresh mint leaves, left whole
Toast Ingredients:
olive oil
salt
black pepper
garlic
good Italian bread, sliced
Preparation
Cover the bottom of a pan with olive oil, heat it, and add 2 or 3 cloves of garlic. Let the oil get very hot, then add all the mushrooms. Season with a little salt and pepper and add as many fresh mint leaves as you like - a good quantity because mushrooms and mint are a great combination. Cook over high heat for a few minutes, then add enough tomatoes to cover the mushrooms. Continue to cook over high heat for another 4 or 5 minutes, then add twice as much water as there are mushrooms and tomatoes. Let it reach the boiling point, reduce the heat, and simmer, partially covered, for 45 minutes to 1 hour. That’s it; the soup’s finished. Ladle into bowls in which have been placed a slice of Fettunta.
Toasted Garlic Bread (Fettunta)
Toast the bread and scrape a clove of garlic over one side of each slice. As you scrape, the garlic will disintegrate and release its pulp and juice into the bread. Sprinkle bread with olive oil.
In your home, it’s nice if you serve plain toasted bread and on the table put cloves of garlic, a bottle of good olive oil, and salt and pepper. Each person scrapes as much garlic as he or she wants over the toasted bread and then puts on the olive oil, salt, and pepper.
