Pappa al Pomodoro

This was excellent. I used Roma tomatoes since they tend to have more flavor this time of year. I loved how the flavors of the onion, garlic, basil and tomatoes enhanced one another. The soggy torn pieces of bread where wonderful in this soup. It's much thicker than most soups and wonderfully filling on a cold winters night. It'd be great alone but I served it with the grilled sage sandwiches from page115 and thought they went well together.