Soup Recipe: Italian Bread Tomato Soup Ribollita

Ingredients

• 2 tablespoons olive oil
• 4 large garlic cloves, chopped
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 large celery ribs, chopped
• 1 dried bay leaf
• 2 15.5-ounce cans cannellini beans, with their liquid
• 6 cups vegetable or chicken stock
• 1 15-ounce can (1 3/4 cups) tomato pureé
• 9 ounces day-old bread, torn in pieces (about 3 cups)
• 1/4 cup fresh basil, chopped

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