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Source: The Working Family's Cookbook

Tuscan Tomato Soup
This is a rich, flavorful soup. Enjoy with a loaf of Italian bread.
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Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 30 minutes
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4 ounces (1/4 lb.) Italian or French bread, thickly sliced
1/2 cup olive oil
2 medium-size cloves garlic, finely chopped
2 1/2 pounds tomatoes, ripe and peeled, seeded and chopped or 4 cups drained, canned Italian tomatoes
1 bay leaf
4 cups chicken broth
2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
freshly ground pepper
extra virgin olive oil, optional

Heat the broiler. Put the bread on a baking sheet and toast under the broiler on both sides. Tear the toast into 2-inch pieces.

Heat the olive oil in a large saucepan over very low heat. Add the garlic and cook, stirring often, for 5 minutes until the garlic is softened. Add the tomatoes and bay leaf, increase the heat to medium and cook, stirring often, for 5 minutes. Add the broth and bring the mixture to the boil. Reduce the heat and simmer for 10 minutes. Add the bread and cook, stirring, for 5 minutes until thick. Add the basil and season with salt and pepper to taste. Serve the soup hot or at room temperature, drizzled with extra-virgin olive oil, if desired.

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