Ingredients

• 9 ounces Tuscan bread (preferably a day or two old)
• 1 quart water (to soak bread)
• 3 1/2 ounces olive oil, plus extra for drizzling
• 17 1/2 ounces very ripe large tomatoes, cubed
• 1 carrot, finely minced
• 1 large white onion, finely minced
• 1 celery stalk, minced finely
• 1/4 cup parsley, chopped
• 20 fresh basil leaves, chiffonade
• 1 cup warm water (for cooking)

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Instructions

1. Place the bread in 1 quart of water until thoroughly soaked. Drain and squeeze out as much water as possible. Set aside.
2. Heat the olive oil in a skillet and add tomatoes, carrot, onion, celery, parsley, and basil. Let simmer for a few minutes. Crumble the bread into the skillet, stirring frequently. Add 1 cup of water and let simmer about 25 minutes. Drizzle with olive oil before serving.