Ingredients

2 tablespoons olive oil

1 yellow onion, peeled and sliced

2 cloves garlic, peeled and minced

2 pounds plum tomatoes, halved and quartered

1 teaspoon Italian seasoning

2 cups stale bread, torn

4 cups vegetable broth

12 large leaves basil, torn

2 ounces Parmesan cheese, grated, optional garnish

Several leaves basil, optional garnish

Sea salt and freshly ground black pepper to taste

Preparation

Heat olive oil in large heavy-bottomed skillet. Add onion and garlic. Saute until onions are tender, 5 or 6 minutes. Add tomatoes and seasoning. Cook until tomatoes begin to break down, 5 or 6 minutes. Add bread and stir until bread is saturated with liquid. Pour broth into mixture. Stir about 2 minutes. Add torn basil. Simmer about 10 minutes. Garnish and serve.

Serves 4