Start by heating olive oil in a soup pot over medium low heat. Add the minced garlic and saute until fragrant. This will allow the oil to take on the flavor of the garlic, spreading it throughout the dish. This should take about a minute.
2 cloves garlic, olive oil
Add the whole can of tomatoes, including juice. If you prefer to crush the tomatoes by hand, do so before adding to the hot pot. If you prefer to use a meat crusher, do so after the tomatoes have warmed up. Warm tomatoes are easier to crush. This should take about 5 minutes.
1 can San Marzano-style tomatoes
Add the stale bread. Mix to ensure the bread is evenly covered in tomato juice. Add your preferred broth, if necessary. Use your best judgement on amounts. We prefer our soup to be thicker, as pictured. However, thinner pappa is also common. Allow to simmer for about 20 minutes.
2 cups stale bread, broth
Stir in basil just before serving. Cook for about a minute. Add salt and pepper to taste.
5-10 basil leaves, salt, pepper
Finish with a drizzle of olive oil. Serve immediately. Feel free to top with cheese if you'd like.
olive oil
