Crunchy toasted chunks of bread turn soup into a one-bowl meal.
While the soup is gently bubbling away, turn a crust of bread into crunchy crusty nuggets.
4–6 slices ciabatta bread, or use good sour dough bread
Olive oil for drizzling
Flaky sea salt
1 Preheat oven to 180°C (350°F). Line a shallow ovenproof dish with baking paper (parchment paper).
2 Break ciabatta apart into rough pieces. Transfer to dish. Drizzle with olive oil and sprinkle with flaky sea salt. Use the edges of the paper to gently toss the crusts together so they are evenly coated in oil and salt.
3 Bake in preheated oven for 7–8 minutes, or until crusts are lightly browned. Best served within 12 hours.