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Pappa Al Pomodoro (Thick Tomato & Bread Soup)

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      Title: PAPPA AL POMODORO (THICK TOMATO & BREAD SOUP)
 Categories: Soups, Italian, 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 ea 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.
 
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