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Place the bread cubes in a single layer on a baking pan and drizzle with about a quarter cup of olive oil. Toast in a 350 degree oven for about ten minutes.
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While the bread is toasting, in a large saucepan, warm up 2 tablespoons olive oil over medium heat. When sufficiently warmed, add the onion chunks and sautee for about five minutes, Then add the garlic cloves, parsley, carrots and celery. Let cook for another 10 minutes. Enjoy the aromas filling your kitchen! We are going with a basic Italian soffrito here, except once the vegetables and garlic are cooked, we are going to remove them. This allows the flavors to be gently imparted into the soup, without them taking over completely.
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Once the vegetables are cooked through and removed (leaving all juices in the saucepan), add the diced tomatoes and oregano, and allow to come to a slow boil, about ten minutes. Once boiling, turn down the heat to a simmer.
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Next, add the chopped basil and bread. Give it all a good mix so the bread is fully incorporated into the tomatoes. Continue to simmer the soup for about 20 minutes and add a pinch of salt and pepper to taste.
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Serve while warm with some Parmigiano-Reggiano on the side.