Pappa al Pomodoro (Tuscan Tomato and Bread Soup)

Method

1. For the vegetable broth: roughly chop carrots, celery, onion, and garlic. Sauté them in a generous drizzle of olive oil in a large pot, along with the stems of fresh basil. Once fragrant, cover with water and simmer for at least 30 minutes. Season lightly with salt.
2. In a separate large pan, heat olive oil and sauté finely chopped spring onion and grated garlic until soft.
3. Add the basil stems (from the same bunch) and let them flavor the oil.
4. Add the stale bread cut into coarse chunks. Toss and toast the bread, absorbing the flavors from the pan.
5. Crush the peeled tomatoes by hand and add them to the pan. Stir well.
6. Begin adding the prepared vegetable broth, a ladle at a time, as the bread absorbs the liquid. Cook until the bread breaks down into a thick, creamy consistency.
7. Season with salt and plenty of freshly ground black pepper.
8. Remove from heat and stir in finely chopped fresh basil leaves.
9. Serve warm (not boiling), drizzled with extra virgin olive oil and topped with fresh basil leaves.