1 medium, thinly sliced
2 cup(s), or vegetable stock
canned diced tomatoes
800 g, with added basil and garlic
Seafood marinara mix
100 g, (Pan di casa, cut into 2cm pieces)
fresh flat-leaf parsley
- Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the stock and tomato and bring to the boil. Reduce heat to medium.
- Add the seafood mix and the bread and cook, stirring occasionally, for 5 minutes or until the seafood is just cooked through. Season with salt and pepper. Divide the soup among serving bowls. Sprinkle with the parsley and serve.