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Wonderfully fresh and Italian, this hot soup for 4-6 practically comes with cows mooing and chickens scratching, it's that redolent of the countryside. Chunky, filling, and unusually textured, it's a meal in itself.

• 4 Tablespoons olive oil
• 2 onions, chopped
• 3-4 garlic cloves, minced
• 2 celery stalks with leaves, chopped
• 3 pounds fresh (preferably) or canned plum tomatoes, peeled and well chopped
• Salt
• Pinch of sugar, if the tomatoes aren't sweet enough
• 2 thin slices day-old Italian bread, crusts removed
• 4 cups beef, chicken, or vegetable stock
• 1/2 cup basil leaves, minced
• 2 Tablespoons minced parsley
• 2 Tablespoons minced fresh marjoram or oregano (can substitute 1/2 teaspoon of either in dried form)

Saute onions, garlic, and celery in the oil over medium-low heat in a large saucepan, stirring occasionally, until the vegetables are golden (about 20 minutes). Add the tomatoes and salt. Cook on medium, partially covered, until the tomatoes are softened--about 20 minutes. If you think it needs it, add a pinch of sugar to balance acidity.

Tear the bread into pieces in a small bowl and pour in 1 cup of the hot broth. Let it absorb and soften--then mash it with a wooden spoon and scrape into the tomatoes. Pour in the rest of the stock and bring to a boil, stirring well to completely dissolve the bread. Turn the heat to low and simmer for 30 minutes.

Add the herbs and simmer for 5-10 minutes. Season to taste.

When ready to serve, ladle into soup bowls Garnish with shredded basil leaves and pour 1/2 teaspoon olive oil over each serving.