• Turano Rustic Italian
• 3 cloves Garlic
• 2 lbs. Tomatoes
• 1/4 cup Extra Virgin Olive Oil
• 1 quart Chicken broth
• ½ cup of Basil Leaves
• Black Pepper to taste
• Salt to taste
• Parmigiano Reggiano cheese

• Tear or cut the bread into bite-size chunks, to yield 5 packed cups.
• Mince the garlic.
• Hull the tomatoes (as needed), then cut them into chunks that vary in size, reserving as much of their juices as you can.
• Heat the oil in a large pot over medium-low heat. Stir in the garlic; cook for 30 to 45 seconds or until fragrant and just turning golden.
• Add the tomatoes, their juices and the broth; increase the heat to medium-high.
• Once the mixture comes to a boil, reduce the heat to medium and cook for about 12 minutes, stirring occasionally, or just until the tomatoes begin to break down.
• Reduce the heat to medium-low; stir the bread pieces into the pot and cook for about 8 minutes, stirring occasionally, or until the bread starts to disintegrate a bit. Turn off the heat.
• Tear the basil leaves. Stir in half of them, until the stew is fragrant.
• Taste, and season generously with the pepper and some salt, keeping in mind that you’re adding a salty cheese. • Divide among bowls; use a vegetable peeler to shave some of the Parm directly over each bowl.
• Drizzle each portion with oil, scatter the remaining basil on top and serve right away.