Title: Pappa Al Pomodoro (Thick Tomato & Bread Soup)
Categories: Soup Ethnic Vegetarian
Yield: 6 Servings

6	c	Stock
		Salt & pepper
1	lb	Stale country bread, cut - into chunks
3/4	c	Olive oil
2	lg	Garlic cloves, minced
2	lb	Ripe tomatoes, peeled, - seeded & chopped
10		Basil leaves
		Olive oil

Season the stock with the salt & pepper & bring to a boil. Stir in the bread & cook over medium heat for 2 to 3 minutes. Heat the olive oil in a large heavy pot over low heat. Add the garlic & saute for 3 to 4 minutes but do not let it burn. Stir in the tomatoes & the basil & let simmer for 5 minutes. Add the tomatoes to the stock & cook, uncovered, for 3 to 4 minutes. Remove from the heat & let stand for 1 hour so that the flavours can mingle. Serve hot or cold, drizzled with a little olive oil over the top of each serving.

Carol Field, "Italy in Small Bites"

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