Ingredients

1 onion
2-4 garlic cloves
3 tbsp olive oil
32oz canned or boxed crushed organic tomatoes
½ to 1 loaf day-old rustic Italian bread
3½ cups vegetable stock, water or a combination of the two
Salt and pepper

Method

Heat a large Dutch oven over medium-high heat. Add olive oil. Chop the onions and garlic finely and add them to the oil. Sauté for a few minutes until they are softened.

If using whole canned tomatoes, chop them but reserve the juice. Crushed tomatoes can be added directly to the Dutch oven. Allow to simmer, stirring occasionally, for 10-15 minutes.

Meanwhile, cut or tear bread into 1in cubes. Stir bread and stock into tomatoes and return to a simmer, stirring occasionally. The soup will become thick as the bread breaks down, about 40 minutes. Season with salt and pepper to taste and serve.