Pappa al Pomodoro

Ingredients

• 2 tablespoons extra-virgin olive oil (plus more for drizzling)
• 2 medium garlic cloves (finely chopped)
• 1 medium yellow onion (or 2 medium leeks, finely chopped)
• 2 cups chicken stock (beef stock, or vegetable stock)
• 1 28-ounce can crushed tomatoes (with juice (recipe note #1))
• 6 ounces rustic bread (day-old or fresh, crust removed and torn into 1-inch pieces)
• large handful fresh basil leaves (torn small, plus more for garnish)
• Kosher salt and freshly ground black pepper (to taste)

Instructions

1. 1

   Heat olive oil a large saucepan over medium heat until shimmering. Add garlic and onion; cook and stir until softened, about 5 minutes (add a pinch of salt if you like to help sweat the onions). Stir in stock and tomatoes; bring to boil. Reduce heat and simmer gently 20 minutes, stirring occasionally.

2. 2

   Turn off heat and stir in torn bread and basil leaves, pressing bread into liquid with a spoon to fully saturate. Season to taste with salt and pepper. Let stand 20 minutes.

3. 3

   Stir or whisk soup vigorously until it has a porridge-like consistency. Taste and adjust seasoning if necessary. Ladle into 4 soup bowls and drizzle generously with olive oil. Garnish with fresh basil if desired and serve.