Ingredients
4 tablespoons extra virgin olive oil, divided
5 garlic cloves, minced
2 cups tomatoes, peeled and chopped or pureed
10 basil leaves, shredded
1 cup good quality Italian bread (at least 2 days old), cut into 1-inch pieces
3 ounces rind from a wedge of Parmigiano-Reggiano or Pecorino Romano cheese Salt
4 cups vegetable stock
Preparation
