Pappa al Pomodoro

Step 1

Pour 3 tablespoons olive oil into a large pot and set it over medium heat until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 2

Add the minced garlic and stir it constantly for 30 seconds until the kitchen smells strongly of garlic—do not let it turn brown.

Step 3

Pour in the crushed tomatoes and 1.5 cups vegetable broth, stirring with a wooden spoon to mix everything together.

Step 4

Bring the mixture to a simmer—you'll see small bubbles breaking steadily across the surface. This takes about 3–4 minutes.

Step 5

Add the torn bread pieces and stir well so they begin to soak up the tomato broth. The bread will break down and soften.

Step 6

Simmer for 8–10 minutes, stirring once every 2 minutes, until the bread has completely softened and the soup is thick and porridge-like.

Step 7

Tear the fresh basil leaves by hand into rough pieces and scatter them over the top of the soup just before serving.

Step 8

Divide the soup between two bowls and drizzle each with a small amount of olive oil if desired.