Ingredients

Makes 6 cups (1.5 liters); 6 first-course servings

　　four 3/4-inch- (2-cm-) thick slices peasant bread

　　1/3 cup (80 ml) olive oil

　　3 medium cloves garlic,smashed, peeled, and sliced

　　1 medium onion, very finely chopped

　　14 large basil leaves, washed well and cut across into narrow strips

　　1 3/4 pounds (790 g) plum tomatoes, peeled and cut into 1/4-inch (.5-cm) dice

　　4 cups (1 liter) chicken stock [for a vegetarian soup, use Garlic Broth ]

　　2 teaspoons coarse salt, or less if using commercial broth

　　freshly ground black pepper, to taste

　　good olive oil, for serving

　　

Step 1

Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.

　　

Step 2

In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.

　　

Step 3

Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.

　　

Step 4

Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.

　　Reprinted with permission from Soup: A Way of Life by Barbara Kafka. © 1998 Artisan