Tuscan Bread & Tomato Soup (Ribollita Soup)
INGREDIENTS
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2 tablespoons olive oil
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4 large garlic cloves, chopped
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1 medium onion, chopped
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2 medium carrots, peeled and chopped
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2 large celery ribs, chopped
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1 dried bay leaf
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2 15.5-ounce cans cannellini beans, with their liquid
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6 cups vegetable or chicken stock
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1 15-ounce can (1 3/4 cups) tomato pureé
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9 ounces day-old bread, torn in pieces (about 3 cups)
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1/4 cup fresh basil, chopped
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