Pappa al pomodoro, Tuscan tomato and bread soup

Steps

1. 1

   Gently sauté the sliced garlic in 3 tablespoons of olive oil over low heat, without letting it brown.

2. 2

   Add the crushed tomatoes, tomato paste, broth, salt, and pepper. Simmer for 15 minutes.

3. 3

   Tear the bread into pieces and stir it into the soup. Cook for another 15 to 20 minutes, stirring often.

4. 4

   Mash lightly with a wooden spoon until the texture becomes thick, soft, and almost creamy.

5. 5

   Stir in most of the basil, adjust the seasoning, and finish with the remaining olive oil.

6. 6

   Serve hot, topped with a few fresh basil leaves.