I love this rustic, simple, hearty soup that’s bursting with flavor! It makes me just think of sitting on the terrace of a country house in Tuscany, looking at the flowers and cypress trees, with a glass of the freshest wine. Pair this with a salad of greens and beans, and it’s a light, but complete, meal.
1/3 cup extra-virgin olive oil
6-8 garlic cloves, minced
1/2 teaspoon red pepper flakes, crushed (optional)
1 (28 ounce) can crushed tomatoes (the kind that’s salted and seasoned with basil is ok to use)
1 cup water
1 small loaf day-old Italian bread
salt and black pepper to taste
1/4 cup roughly chopped fresh basil leaves
In a large pot over medium-high heat, add olive oil, crushed garlic and optional red pepper. Cook for 2 minutes. Add the whole can of tomatoes into the pot. Add the water and stir. Add salt and ground black pepper to taste. With your hands, break the bread into 1-2 inch chunks, then add them to the pot. Gently stir the bread chunks into the soup one time. Do not stir again. Add basil leaves. Serve immediately.