4 thick slices of hearty Italian bread, stale or toasted
freshly grated Parmesan cheese
DIRECTIONS
Heat the olive oil in a dutch oven over medium-high heat.
Add the onion, celery, carrot, and garlic and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Stir in the water, parsley, basil, tomatoes, and 2 tsp salt then bring to a boil.
Reduce the heat to medium-low and cover the pot then simmer, stirring occasionally, for about 25 minutes.
Season the soup with salt and freshly ground pepper to taste.
Lay a slice of the stale or toasted bread into each bowl then ladle soup into the bowls over the bread and top with the freshly grated Parmesan cheese.
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