Tuscan potato soup

Ingredients for 4 servings:

• 400 g potatoes
• 1 ½ liters of water
• 4 tomatoes
• 1 onion(s)
• 1 carrot(s)
• 1 bunch of parsley
• 1 stalk(s) celery
• 1 garlic clove(s)
• 6 tbsp olive oil
• 2 slices of toast
• n. B. Seasonal herbs
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Peel and wash the potatoes, cut into chunks, and bring to a boil in approximately 1.5 liters of water. Wash and dice the tomatoes, finely chop the onion, parsley, carrot, celery, and garlic, and add everything to the potatoes. Stir in 5 tablespoons of olive oil, season with salt and pepper, and simmer for 2 hours. Then strain through a sieve and reheat. Cut the bread into cubes, fry in 1 tablespoon of olive oil in a pan, and add to the soup. Serve with herbs.