Italian Bread Soup

• 2 small cloves garlic, minced
• 1 Tbsp. fresh basil or 1 tsp. dried crushed basil
• 2 Tbsp. olive oil
• 1 can whole tomatoes
• salt to taste
• pepper to taste
• 1 loaf sourdough bread, cut or torn into chunks
• 2 c. vegetable broth
• 1/2 c. freshly grated Romano cheese
• 2 Tbsp. butter, melted

1. Saute garlic and basil in olive oil in large saucepan until golden.
2. Add tomatoes; season to taste with salt and pepper. Cook, breaking up tomatoes with a fork.
3. Soak bread in water to cover; squeeze dry.
4. Add bread, broth and half the cheese to tomato mixture; bring to a boil.
5. Simmer slowly 1 hour or until most of liquid is absorbed.
6. Add butter and remaining cheese.
7. Soup should thicken to consistency of porridge.

garlic, fresh basil, olive oil, tomatoes, salt, pepper, bread, vegetable broth, freshly grated romano cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282447 (may not work)