Papa alla Pomodoro

INGREDIENTS

1 onion, chopped

2 celery stalks, chopped

Extra virgin olive oil for frying

2 garlic cloves, minced

2 pounds fresh tomatoes, peeled, seeded and chopped

4 cups vegetable broth

2 cups ciabatta bread (day old), cut into cubes

Basil leaves, chopped

Salt and pepper, to taste

DIRECTIONS

Heat oil in stock pot.  Sauté the onion and celery in olive oil, about 7 minutes. Add garlic and sauté for another minute.

Add tomatoes and broth to pot and bring to a simmer; add bread cubes and basil and simmer for an hour.

Stir in a little more broth or water if it becomes too thick. Once soup is cooked, pass it through a food mill; return to pot. Serve hot, warm or room temp.

Ladle into bowls, drizzle with fresh oil and a basil leaf and garlic bread.