Pappa Al Pomodoro

• 1/4 cup olive oil
• 3 garlic cloves, peeled and chopped
• 1 medium-sized yellow onion, about 1/4 pound, peeled and chopped
• 3 pounds red, ripe tomatoes, peeled, seeded, juice reserved
• 1 tablespoon fresh marjoram chopped
• 1 cup chicken stock, homemade or canned
• 6 to 8 3/4-inch slices of day-old Italian long-loaf whole-wheat bread
• Salt and freshly ground pepper to taste
• Grated Parmesan cheese

1. Heat the olive oil in a non-reactive soup kettle over medium heat.
2. Add the garlic and onions and cook until they are wilted.
3. Chop the tomatoes and add to the kettle with their reserved juices.
4. Add the marjoram, stock, salt and pepper and cook at a simmer for 10 minutes.
5. Break the bread into the tomato mixture.
6. When the bread has been softened by the liquid, continue to cook for two minutes.
7. Remove the kettle from the heat, cover partially and allow to cool for one hour.
8. Serve in soup plates with grated Parmesan cheese.

olive oil, garlic, yellow onion, red, chicken stock, bread, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/5145 (may not work)