Pappa al Pomodoro

Finely chop the garlic, tear the stale bread into pieces, and rinse the basil.

Warm the olive oil in a pot and fry the garlic for about 30 seconds without letting it brown.

Add the canned tomatoes, crush them with a spoon, season with salt, and simmer for 10 minutes.

Pour in the vegetable broth, bring to a boil, and add the stale bread.

Simmer for 10-12 minutes, stirring often, until the bread breaks down and the soup becomes thick.

Remove from the heat, add basil, drizzle with olive oil, and serve warm or at room temperature.