Pappa al Pomodoro

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

Heat the olive oil in a pot and quickly fry the garlic for 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 stock, bring to a boil, and add the stale bread.

Cook over low heat for 10–12 minutes, stirring frequently, until the bread breaks down and the soup becomes thick.

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