Tuscan Pappa al Pomodoro Tomato and Bread Soup Recipe

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 (about 1/2 cup)
• 1 (28-ounce) can whole plum tomatoes, crushed by hand, with juices
• 2 sprigs fresh basil, plus torn leaves for serving
• 1/3 pound (about 6 ounces) fresh or stale rustic bread, torn or cut into 1-inch chunks (see note above)
• 2 cups warm Quick and Easy Vegetable Stock, plus more as needed (see note above)
• Kosher salt and freshly ground black pepper

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