Pomodoro Soup

ingredients

6 Tomatoes, diced into large pieces
1/4 Cup virgin olive oil
4 Garlic cloves, minced
1/2 Cup chopped basil, reserve sprigs for garnish
1/4 Cup chopped sage, same deal as above
6 Cups of chicken broth
1/2 Loaf of Country Bread cut into two inch cubes: Sourdough, Olive, whatever and as much as you like…
1/4 Cup freshly grated Parmesan as garnish
Salt and pepper to taste

1
Launch the garlic into a medium soup pot and sauté in olive oil for 30 seconds over medium heat. Add basil and sage and cook until aromatic, say, a minute, or so. Add tomatoes, then chicken stock, and bring to a boil over high heat. Reduce heat to a simmer for ten minutes. Add the bread, cover, and cook for 5 minutes. Add salt and pepper as needed. Let the soup sit to allow the bread to soften and melt into the soup.
2
To serve, ladle into bowls, sprinkle grated Parmesan cheese to taste and garnish with basil and sage leaves.
3
You can easily adapt this recipe by adding shrimp, or change the consistency by changing the amount and type of bread, or amount of soup stock.

Source: Bob McKenzie and Jo Ruder