Tomato and Bread Soup

Method

1. Heat a pot with olive oil. Finely chop half an onion (or leave it coarse) and add it to the pot with a pinch of coarse salt and a splash of white wine.
2. Sauté the onion until softened. Add freshly ground black pepper and fresh basil leaves (or alternatively garlic, chili, and parsley for a different version).
3. Add canned peeled tomatoes and crush them with a spoon. Stir in a small amount of tomato paste and two whole basil leaves.
4. Lower the heat and let the sauce cook gently for about an hour, stirring occasionally.
5. Meanwhile, break stale bread into small pieces. The bread must be very dry; if not, toast it in the oven.
6. Once the sauce is cooked, add the bread pieces and mix well to absorb the sauce.
7. Pour in some vegetable broth gradually until the bread softens and the mixture becomes creamy.
8. Adjust salt and pepper to taste. Serve with a drizzle of raw olive oil and a fresh basil leaf.