Potatoes and Celery

Pour the olive oil into a shallow pan high and add the parsley and garlic. Gently sauté over moderate heat, checking that the garlic releases its aroma without darkening and that the parsley wilts slightly. Maintain a gentle temperature: the soffritto It should be aromatic, not burnt.

Add the canned whole peeled tomatoes to the soffritto and mix to distribute them. Dilute with water until you obtain a base liquid enough for cooking the soup, then season with salt to taste and add the chili pepper coarsely ground. Bring the sauce to a boil: the surface should simmer steadily and the tomato should blend with the oil.

Clean the white celery and cut it into pieces about three centimeters long. Keep the pieces evenly sized so they cook at the same time. The pieces should be large enough to retain their firmness during the initial cooking stage.

When the tomato reaches boiling point, add the celery in shallow panStir to incorporate it into the base and cook for fifteen minutes at a steady boil. Finish this step when the celery is softened but still recognizable and the broth maintains a fluid consistency.

Cut the potatoes into evenly sized chunks and add them to the celery. Stir gently to distribute them throughout the liquid, then continue cooking until tender. Test the tenderness by piercing them: they should yield easily and begin to fall apart, helping to thicken the soup.

Toast the bread slices and arrange them directly in the bowls. Pour the hot soup over the top, distributing the potatoes, celery, and tomato evenly. Serve when the bread begins to absorb the liquid, while still retaining some of its toasted, crunchy texture.