Pappa Al Pomodoro (Tuscan Tomato and Bread Soup)

• 2 lbs ripe tomatoes, cored and coarsely chopped
• 4 cups vegetable stock or 4 cups chicken stock
• 14 cup olive oil
• 3 garlic cloves, minced
• 5 cups firmly packed day-old country bread, diced
• 12 cup firmly packed fresh basil, chiffonade
• salt & freshly ground black pepper
• freshly grated parmigiano-reggiano cheese, for passing

1. Combine the tomatoes and stock in a 4-quart soup pot.
2. Cook over medium-high heat, stirring occasionally, until the tomatoes break down (15 minutes).
3. Heat the oil in a small skillet over medium-low heat.
4. Add the garlic and cook, stirring frequently, until the garlic begins to brown (30-45 seconds).
5. Stir the garlic and bread cubes into the soup and cook over medium-low heat, uncovered and stirring occasionally, until the bread falls apart (about 10 minutes).
6. Stir in the basil and season the soup to taste with salt and pepper.
7. Serve immediately, passing the cheese separately at the table.

tomatoes, vegetable stock, olive oil, garlic, country bread, fresh basil, salt, cheese

Taken from www.food.com/recipe/pappa-al-pomodoro-tuscan-tomato-and-bread-soup-518959 (may not work)