Instructions: Saute onions, garlic, and celery in the oil over medium-low heat in a large saucepan, stirring occasionally, until the vegetables are golden (about 20 minutes). Add the tomatoes and salt. Cook on medium, partially covered, until the tomatoes are softened - about 20 minutes. If you think it needs it, add a pinch of sugar to balance acidity.

Tear the bread into pieces in a small bowl and pour in 1 cup of the hot broth. Let it absorb and soften - then mash it with a wooden spoon and scrape into the tomatoes. Pour in the rest of the stock and bring to a boil, stirring well to completely dissolve the bread. Turn the heat to low and simmer for 30 minutes.

Add the herbs and simmer for 5 to 10 minutes. Season to taste.

When ready to serve, ladle into soup bowls. Garnish with shredded basil leaves and pour 1/2 teaspoon olive oil over each serving.

Comments: Wonderfully fresh and Italian, this hot soup for 4 to 6 practically comes with cows mooing and chickens scratching, its that redolent of the countryside. Chunky, filling, and unusually textured, its a meal in itself.

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