Bread Soup (Pancotto Alla Romana) Recipe

• 1/2 loaf day-old Italian peasant bread
• 3/4 lb small very-ripe red tomatoes coarsely minced
• 2 x garlic cloves crushed
• 3 Tbsp. extra-virgin extra virgin olive oil divided
• 1 Tbsp. freshly-grated Parmigiano-Reggiano
• 1 Tbsp. marjoram leaves finely minced Salt to taste Freshly-grnd black pepper to taste

1. Soften the bread in cool water, then remove it, squeeze out the excess liquid, and crumble it into a soup pot.
2. Add in sufficient water to barely cover, then add in the tomatoes, garlic, 1 Tbsp.
3. oil, and salt and pepper to taste.
4. Cover and simmer, stirring occasionally till the tomatoes have completely fallen apart.
5. Add in the cheese, marjoram and remaining oil, adjust the seasoning and serve, divided proportionately among 4 warmed soup bowls.
6. This recipe yields 4 servings.

bread, tomatoes, garlic, extravirgin extra virgin olive oil, marjoram

Taken from cookeatshare.com/recipes/bread-soup-pancotto-alla-romana-91676 (may not work)