Tuscan Pappa Al Pomodoro

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Pinch red pepper flakes
• 2 medium cloves garlic, thinly sliced
• 1/2 medium onion, minced
• 1 can whole plum tomatoes, crushed by hand, with juices
• 2 sprigs fresh basil, plus torn leaves for serving
• 1/3 pound fresh or stale rustic bread, torn or cut into 1-inch chunks
• 2 cups warm Quick and Easy Vegetable Stock, plus more as needed
• Kosher salt and freshly ground black pepper

Directions

Warm 2 tablespoons olive oil in a large saucepan set over medium heat, just until it starts to glisten. Stir in the red pepper flakes and garlic, and cook until the garlic is only beginning to take on a little color. Add the onion and continue cooking, stirring now and then, until it has softened, about 5 minutes. Pour in the hand-crushed tomatoes with their juices, tuck in the basil sprigs, and bring the mixture to a gentle simmer. Fold in the bread, then ladle the stock over everything and stir so the bread is evenly moistened. Let it simmer, splashing in additional stock as necessary, until the bread has fully softened into a custardy texture and the soup is thick like a loose porridge, about 25 minutes. Add salt and pepper to taste, then remove and discard the basil sprigs. Spoon the soup into bowls, drizzle generously with olive oil, and finish with a grind of black pepper. Scatter torn basil leaves over the top and serve.