Pappa al Pomodoro (Tomato Bread Soup)

• 9 ounces Tuscan bread (preferably a day or two old)
• 1 quart water (to soak bread)
• 3 1/2 ounces olive oil, plus extra for drizzling
• 17 1/2 ounces very ripe large tomatoes, cubed
• 1 carrot, finely minced
• 1 large white onion, finely minced
• 1 celery stalk, minced finely
• 1/4 cup parsley, chopped
• 20 fresh basil leaves, chiffonade
• 1 cup warm water (for cooking)

1. Place the bread in 1 quart of water until thoroughly soaked.
2. Drain and squeeze out as much water as possible.
3. Set aside.
4. Heat the olive oil in a skillet and add tomatoes, carrot, onion, celery, parsley, and basil.
5. Let simmer for a few minutes.
6. Crumble the bread into the skillet, stirring frequently.
7. Add 1 cup of water and let simmer about 25 minutes.
8. Drizzle with olive oil before serving.

bread, water, olive oil, very, carrot, white onion, celery stalk, parsley, basil, warm water

Taken from www.foodnetwork.com/recipes/pappa-al-pomodoro-tomato-bread-soup-recipe.html (may not work)