Finely chop the onion and garlic. Wash, scrape and finely dice the carrot. Cut the meat into small cubes. Heat the oil in

a large saucepan and fry the meat and vegetables for 3 to 4 minutes, stirring from time to time.

Dilute the tomato puree with a little water, add to the meat, cover the pan and simmer gently for 20 minutes.

Wash and trim the celery and cut into 1 cm (1/2 in) slices. Add the celery to the meat and simmer for a further 5 minutes. Add the hot water, salt and cayenne and simmer gently for a further 30 minutes.

Dice the bread and fry in the butter until golden brown. Add the croutons to the soup and serve boiling hot. Serve the grated Parmesan separately.